I’m not quite sure if it’s my New England upbringing, the fact that I lived in Quebec for a year and a half, or my distaste for all things artificial, but I cannot stand fake maple syrup. It’s not that I don’t like the taste. That’s okay, I suppose. But when I contemplate how nature gives us this amazing sweet water that drips from trees with solely the help of a small spout, and then all is required of us to turn it into liquid heaven is to boil it down, my mind boggles. And then I wonder why anyone would want to drench their breakfast in a thick corn syrup filled with artificial coloring and flavoring (I don’t mean to hurt anyone’s feelings here, so now I’m done with the negatives on the subject).
I just think it’s amazing that something so sweet is harvested—not in some remote tropical location, but in season-changing locations such as Canada and the North East.
For Canada Day, I thought I’d subject you to my ranting on why real maple syrup is good, and then give you a recipe for whole wheat blueberry sour cream pancakes.
Sour Cream Blueberry Pancakes
2 cups whole wheat pastry flour (or all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
1 1/3 cups milk
2 eggs, beaten
1 teaspoon pure vanilla extract
2 tablespoons honey or agave nectar
1 tablespoon butter, plus more for pan and serving
half pint fresh blueberries
1. In a large bowl, whisk together the dry ingredients. In a large liquid measuring cup, combine sour cream, milk, eggs, vanilla, honey, and 1 tablespoon melted butter. Pour wet ingredients into dry ingredients and whisk until just combined.
2. Heat a large nonstick skillet over medium heat. Grease with butter, and ladle on 1 cup of batter. Drop on a handful of blueberries, taking care to disperse them evenly. Cook until bubbles around the edges of the pancake pop, but do not refill with batter. Flip and cook for one minute more. Repeat with remaining batter. Serve with butter and pure maple syrup.