Blueberry Buttermilk Pancakes
“Pancakes, again?” said no one, ever, but it’s awfully nice to have variety with a breakfast classic. I am forever trying to work on updating classic recipes, tinkering with the basics to create new flavors. This avoids getting into that rut that many of us home cooks find ourselves in: cooking the same things over and over again.
This new recipe is a riff on one of our favorite (and most requested!) recipes, classic pancakes. Yet the flavor is not dull or bland. With unbleached whole grain flours, the sour buttermilk lends an almost savory aroma to the pancake. Together with the tartness of the blueberries, the sweetness of the natural maple syrup doesn’t overpower. They may not be as fluffy (because of the reduced gluten in the flours) but they are absolutely just as delicious (and maybe a little more!). For pancakes with a little more depth, this might even replace the classic ones.
In a medium saucepan, melt:
3 oz butter
In a medium bowl, combine:
1 ½ cups all-purpose flour
1 cup whole-wheat flour
½ cup whole wheat flour
1 ½ teaspoon salt
6 T sugar
6 T baking powder
In a 2 cup glass measure, add:
juice of 2 lemons
milk (preferably 1,5%), so that you have 2 ½ cups liquid. (Alternately, you can use 2 ½ cups buttermilk in total).
In an 8-cup glass measure, lightly beat:
3 large eggs
Pour in the buttermilk and butter whisking continuously to avoid eggs from cooking. Add:
1 ½ tsp. natural vanilla extract (click here for the recipe)
Heat a seasoned griddle to high. Turn heat to medium high and pour batter onto the hot surface. Add to surface of each pancake:
Once the batter begins to bubble slightly (about 3 minutes), slide spatula under each pancake and flip. Leave on griddle for another minute until cooked through. Reserve to a warm plate and continue.
Serve immediately with natural maple syrup.
POINTERS FOR SUCCESS:
•With the reduction in gluten, these pancakes perform a bit differently than the classic variety. They tend not to brown as quickly so need slightly longer time for cooking than classic pancakes.
•By adding leavening ingredients to make these fluffier changes the chemical composition of the pancake. An extra egg will give them a rubbery texture like a crepe and extra baking powder will create a bitter aftertaste. The proportions above have been tried and tested.
•Alternately, if you don’t have buckwheat flour, you can substitute whole wheat flour.
•serve with crispy bacon or sweet sausage
Looking for the classic recipe? Click here.