| Blueberry Maple Pancakes |
| Blueberry Maple Pancakes |
A hearty combination of whole wheat and fruit but without
the heaviness that is often associated with whole wheat. Delicately sweet due to the maple
syrup. When cooking be careful not to over heat, or under heat, the pan. |
| Ingredients |
- 3 tblsp. unsalted butter
- 1 c. whole wheat flour
- 1 c. milk
- 2 large eggs
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¾ c. fresh blueberries
- 2 oz. pure maple syrup (one jigger)
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| Cooking
Instructions |
- I find that butter does give results superior to margarine, so I don't recommend substituting. I
use skim milk, which I suppose compensates somewhat for the use of the arch-evil butter.
Anyhow, you don't have to eat these every day.
- Wash and rinse the blueberries. Then either chop the blueberries coarsely or toss in a Cuisinart
(or similar contraption) and pulse for just a second. Set aside.
- In a large bowl, mix the flour, salt and baking soda. Melt 1 tblsp. of the butter in a large
skillet (preferably thick iron, or copper-bottomed), over low heat.
- Add the eggs, milk and maple syrup to the mixture in the bowl, and blend with a whisk. Add the
butter from the pan and mix thoroughly. Finally, toss in the chopped blueberries, and
blend them in. The chopped berries will cause the batter to turn purple.
- Add a bit more butter to grease the pan and increase the flame to medium. Let the pan warm up a
bit, but don't let the butter smoke or scorch. I find pancakes work best when cold batter
meets hot pan.
- Add the batter as you see fit, given your tastes and the size of the pan. I'll make four or five
monster pancakes out of this recipe -- filling the entire skillet. Others will like the
"silver-dollar" style pancakes. Use the remainder of the butter to grease the
pan for more pancakes. If the batter seems a bit too thick or you like your pancakes
thinner, add a little milk. Reducing the baking soda content makes your pancakes more
crepe-like. Don't be shy about tweaking the recipe.
- Flip each pancake once and only once before removing from the pan. You can tell it's ready by
the appearance of tiny bubbles, uniformly distributed over the upper surface of the
pancake. One quick flip does the trick. They usually take about 1/2 the time on the second
side. This will depend on how thick you've made your pancakes.
- I warm the plates in the oven (at the lowest setting), and extra maple syrup (in a saucepan),
before serving the pancakes. Pancakes don't stay warm for long. I take them out of the
pan, put them on warm plates, top with a little more maple syrup and serve them
immediately. You may wish to keep a stack in the oven (again at the lowest possible
setting), and accumulate them before serving.
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| Comments |
Serves two to four. |
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