Pancake Sunday.

Once winter is officially over, the pressure is on. No longer is it acceptable to spend entire afternoons and evenings watching back episodes of Doctor Who or Battlestar Galactica while overdosing on coffee. With warm weather comes farmers’ markets, craft fairs (nearly one every weekend in these parts), good causes to promote, food trucks to explore, ice cream to eat, baseball games to attend and cookouts to plan. And, of course, gardens to plant, water and maintain. A downside to four seasons (besides the months of January and August) is the mantra heard in the birds’ songs and the cicadas’ cadence: this weather won’t last.


Nature’s answer to the seasonally overwhelmed is the occasional cool or rainy weekend. A cool Saturday gives excuse to skip the craft fair / food event / bike ride and remember what it’s like to do nothing. My version of doing nothing is making my own breakfast, ignoring Twitter, grabbing the New York Times and seeing just how long I can go without wandering outside to pull weeds. That is what I did this past Sunday.

I started with a pint of blueberries, a carton of Snowville whole milk, a roll of Amish butter and a handful of dry ingredients from the cupboard. I can never remember the ratio for making pancakes, so every time I make them, I use a new recipe. Yesterday’s recipe came from Bon Appétit and was worded for a simple and quick execution.

This is my theory on pancakes: if you skip the box stuff and the low-fat crap and use real ingredients when making them, there’s no need to smother them with loads of syrup, whipped cream or other sweeteners. Aided only by a minuscule dab of butter, these guys let the bursts of blueberries carry the weight. Served with a pot of french press and accompanied by a birdsong orchestra, these pancakes are proof that one can enjoy the new season from the comforts of home, sweatpants optional.

Blueberry Pancakes
Bon Appétit, August 2002

1 cup plus 2 tablespoons cake flour
1 cup all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups whole milk
2 large eggs
3 tablespoons unsalted butter, melted, plus additional melted butter

2 1/2-pint baskets blueberries
Maple syrup (skip it)

Whisk cake flour, all purpose flour, and next 3 ingredients in large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter.

Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Serve with syrup.

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