Thursday, July 5, 2007

Blueberry Pancakes

Since Bill has very sweetly asked me to make these pancakes for breakfast twice this week, and has devoured each batch with loud and emphatic declarations of his good fortune, this seems like a fabulous way to kick off the chronicle of our upcoming marriage and the merging/emerging of our families and our lives in recipes.

To keep the historical record accurate, I will confess that (years of experience as a professional cook in fancy restaurants notwithstanding) I did set off a minor explosion in the kitchen while whipping up the first batch of these pancakes, involving turning the flame up under the wrong burner on Bill's still-new-to-me-stove, and inadvertently heating a glass mixing bowl to the point of combustion, sending shards of glass hurtling in all directions at high speeds. Bill was entirely good-natured about it, probably because it was almost a non-event compared to what happened a few weeks ago when I dropped his air conditioner out the window while cooking The Most Expensive Steak in the History of Relationships...
But more on that another time.

Traditionally, these would be buttermilk blueberry pancakes, but we didn't have any buttermilk and didn't feel like foraging for it, so here's what I came up with:

Dry Ingredients
1 cup all-purpose flour
1/3 cup sugar
1 heaping teaspoons baking powder
1/4 teaspoon baking soda
pinch of salt
1 tablespoon ground flax seed

Wet Ingredients
1 egg plus 1 egg white
2 heaping tablespoons of thick yogurt stirred into skim milk to equal one cup of liquid or a tiny bit more
1/8 cup melted unsalted butter, plus some for frying
dash of vanilla extract

3/4 cup blueberries

Combine dry ingredients in a large bowl.
Stir the wet ingredients (except for the berries) together in a separate bowl or large measuring cup. Combine the dry and the wet ingredients and stir into a lumpy batter. Don't overmix.

Heat a small amount of butter in a skillet over medium heat. Ladle 1/4 cup of batter onto the skillet and dot with some of the blueberries, keeping the berries towards the center of the pancake so they are easy to flip. Cook for a minute or two minute on each side.They should be well-browned. the batter is thick, so it takes some care to be sure that they're cooked through.

Serve hot with maple syrup.
This recipe served two perfectly the other day when we were really hungry. It could have served us AND Hieronymus today. It just depends. Bill recommended that they be referred to forthwith as "The Blueberry Pancakes of Rightousness."


  1. Bill improved on the blueberry pancakes! He added a couple of tablespoons of ground flaxseed and an extra egg white. Fluffier and tastier...

  2. Really good recipe! (To make it even fluffier, I whipped up the egg whites separately and then folded them into the batter.)

  3. Thanks! Glad you liked them. I'll try the whipped egg whites tip.