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Blueberry Pancakes: An Awesome Weekend Breakfast

blueberry pancakesYou know how in Blueberries for Sal everyone makes it to the end of the book without being mauled by a bear even though bears are supposed to get really antsy when they get separated from their cubs. That’s due to the power of blueberries. How mad can you get when you’ve got plenty of blueberries? Even if you’re a hungry bear. (btw, what is it with kids’ books and lost bear cubs? I feel like we have four or five books where a person helps a lost bear cub and I’m always having to point out to my daughter that you do not under any circumstances want to help a bear cub with anything.)

These blueberry pancakes hew pretty closely to the classic recipe. The whole wheat flour and the quinoa flour make them a little healthier, but don’t kid yourself, you’re going to slather them with butter and drown them in syrup anyway. The yogurt gives a nice texture and keeps things from being dry, and as you can see in the picture, we like to go heavy on the blueberries.

Beating the egg whites separately leads to the fluffiest possible pancakes, but if you’re in a hurry or just don’t feel like a big production, go ahead and lightly beat both white and yolk into the wet ingredients. Feel free to sub out the yogurt and milk for buttermilk, cream, or something else tangy like sour cream.

Blueberry Pancakes (adapted from Alice Waters’ The Art of Simple Food)

3/4 cup whole-wheat pastry flour
1/2 cup quinoa flour
1/4 corn meal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup yogurt
3/4 cup milk
6 tablespoons melted butter
1 cup frozen blueberries
butter for greasing the skillet

Get out all of your ingredients, and preheat your skillet or griddle over medium heat.

In a small saucepan, melt the butter and set aside to cool. Separate the eggs, beat the whites to soft peaks and set aside.

In a large bowl combine the flours, corn meal, sugar, baking powder, baking soda, and salt. In another small bowl, combine the egg yolks, yogurt, milk, and butter. Pour the wet ingredients into the dry and stir until combined. Fold in the egg whites, until the batter is well-mixed. Add the blueberries.

Heat the oven to 200 degrees and place an oven-proof platter n the oven. Put a pat of butter into the pre-heated skillet, and spoon in the batter 1/3 of a cup at a time. Cook the pancakes for 3-4 minutes on each side, and place in the oven to warm while the rest of the cakes cook.

Serve the pancakes with warm maple syrup and maybe a dollop of sour cream.

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