Saturday, 7 March 2009

blueberries and buttermilk


Blueberries and Buttermilk are the key to what I believe to be the best pancakes around. Light, fluffy, with plenty of fruit studding the golden cakes, these are Mom's specialty. With some home-squeezed grapefruit juice and a few strips of bacon, this is the only breakfast that can get us all around the table before our days begin, taking precedence over the all too frequent snatches of toast or bowls of granola.

Not being much of a cook anymore, Mom makes up for it with her breakfast wonder dishes, especially these pancakes. And we all have the way we like them. Dad prefers no blueberries but extra butter, I like mine with extra blueberries and a little bowl of yogurt for dipping, Mom likes to sprinkle cinnamon sugar over them, and Laila has a special syrup pooling technique that keeps the syrup from touching even the tiniest edge of the pancake until the precise moment that she is ready to take a bite. But we all love them, and except for the several bowls that it takes to mix up the different ingredients (see the three below) they are easy-peasy.

Buttermilk Blueberry Pancakes

1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt

1) Whisk together in a small bowl, set aside.

1 1/2 cups buttermilk
2 eggs, divided

2) Whip egg whites till stiff. In a separate bowl, whip buttermilk and egg yolks till frothy.

3) Fold buttermilk into flour mixture then fold in egg whites also. Pour over

1 1/2 tbsp melted butter

4) Fold very gently till almost combined. 

5) Have a skillet hot. If using nonstick like we did, no greasing is required. Gently fold in

1 cup semi-defrosted blueberries, drained

6) With a 1/2 cup scoop (or similar), scoop out even portions. Cook 3-5 minutes, until the edges of the pancakes begin to dry out and the little air bubbles are bursting.

7) Flip, cook another three minutes, or until the pancakes are a deep golden brown.

8) Serve immediately with any of the following:
warm maple syrup
extra butter
cinnamon sugar
plain yogurt
extra blueberries

Makes 16 pancakes (We cook ours in two batches, the time it takes us to eat the first batch is usually just the right amount of time for the second batch to cook).









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