Archive for the ‘Breakfast’ Category

I’ll have pumpkin…

Monday, October 4th, 2010

and you’ll have Apple Butter when the apocalypse comes.

Go check out this awesome (and funny!) post for Allie’s Apocalyptic Apple Butter.

Do it now!

Blueberry Buttermilk Pancakes

Monday, February 15th, 2010

For many many years (and hey, I’ll admit it, still today) I was a Bisquick girl. If I ever say I am “making pancakes”, that is usually what I mean.

But, lets be honest. They’re ok, but they are no substitute for the real deal… homemade buttermilk pancakes. I got this recipe many years ago in a recipe exchange and it changed the way I feel about pancakes. The only reason I still do the B-word ones ever is because I’m cooking for an army and I just want to crank them out. Then I make these again and I write myself nasty letters about having forsaken them.

So, make these. Just once. Have a life-altering experience. Send me love letters. Repeat.

What to gather: All-purpose flour, sugar, buttermilk, eggs, butter, salt, baking powder, baking soda, blueberries.

Preheat a griddle or other frying vessel to 375° while we are working.

Sift together all your dry ingredients (flour, sugar, salt, baking powder, baking soda). We’ve known each other for a few posts now, so I’ve decided maybe you won’t judge me if you see my sifter. But not the whole thing. Just the bottom part. We won’t talk about how it’s broken and what I have to do to actually get it to sift.

There, all nice and sifty. Even with ghetto sifter. Is sifty a word? I’m thinking no.

Melt your butter. Don’t get it all ridiculously hot, because we’re adding it to a bowl that contains eggs and we don’t want scrambled eggs here. Just heat it enough to melt.

Now that we have that settled, we can combine our wet ingredients (buttermilk, eggs, melted butter). Just whisk them together. Whisking buttermilk and eggs is probably not the most appetizing looking thing, but stay with me. It’ll pay off later!

Now is the crucial part, combining the wet and dry. It’s very important you not over do this. Go put the whisk in the dishwasher right now. Don’t even think about using it on this step. Go get a spatula, because we are going to be FOLDING this together. Not stirring, not beating, not whisking or whipping or pulverizing or liquefying or any of that nonsense. Just a gentle fold.

Now is the crucial part. But for real this time. You have to know when to STOP folding. As soon as there isn’t any dry flour on the bottom is really good enough. It doesn’t have to be smooth or uniform or anything, just combined gently. You’ll want to keep going. Don’t do it. I showed you my sifter, so we have a level of trust now.

Now we cook. I know what you’re thinking. There’s no blueberries in them. That’s right! If you stirred them in now, they’d get all beat up, AND they would make your batter turn purple. We don’t want that. So we’re going to add them in a minute. You washed them and dried them and pulled the stems out of the 2 that still had one, right? Of course you did. Ok, moving on.

By now your griddle should be hot and ready for a light coating of non-stick spray. Don’t forget that part like I did with the first batch of these I did for this post. It wasn’t a good scene. Learn from my mistakes. Spray.

Then start the magic. I used a scant 1/3 cup of batter. You can use a bit less, even. They spread out and puff up quite a bit. As evidenced by how close together these are. But I’d already screwed up round 1, I wanted to get this post done while I was still on the same batch. Once you get your batter to the pan, you can sprinkle a few blueberries on each one. Yum.

Now, we wait. The top will get bubbly and the edges will start to cook. You can peek if you wanna. When the bottom is golden brown, we flip.

Can you smell them yet?

Once they are brown on the other side, you’re done!

Come eat with me, will you?

You know you wanna.


Now if you’ll excuse me, I need to go run 75 miles.

Blueberry Buttermilk Pancakes
Recipe by: The Mildred Pierce Restaurant

2 cups all-purpose flour
1/4 cup white sugar
1/2 tsp salt
2 1/4 tsp baking powder
1/2 tsp baking soda
2 large eggs
2 cups buttermilk
1/4 cup unsalted butter, melted (plus some to grease pan)
1 cup fresh blueberries

In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda. In a separate bowl, beat the eggs with the buttermilk and melted butter.

Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to over mix.

In a nonstick skillet, melt butter over medium-high heat. Ladle 1/3 cup batter onto the hot skillet and sprinkle with blueberries. Don’t overcrowd the skillet, as the pancakes will puff up as they cook.

When bubbles appear on the surface of the pancakes and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. If you’re making these faster than you are eating them, keep the pancakes warm in a 250 F/120 C oven.

Smother with maple syrup and dollop with whipped cream.

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