Saturday, July 31, 2010
If it's Saturday...it must be Pancakes
When my husband and I went to Scotland in 1993 for our 25th anniversary, we ate at the most wonderful little cafe, off a side street in Edinburgh, and we had the best multi-grain pancakes I've ever eaten. So tender that they just melted in your mouth with the accompaniment of warm syrup. So, when I thought about making pancakes this morning, those pancakes also popped in my head.
I like adding different flours and grains to pancakes (and waffles) because it's healthy, but mostly because I love to have some texture; mingling flavors combining to give you an eating experience.
I added blueberries, which are abundant right now, and, also so healthy and full of flavor. Since breakfast is one of my favorite meals to make, I take my time to make it memorable...just like Mom!
In a large bowl combine the following dry ingredients:
1 cup All-purpose flour
1/2 cup cornmeal
1/2 cup wheat flour
1/2 cup old-fashion oats, ground to a flour
2 T flaxseed meal
3 T sugar
2 tsp. baking powder
1 tsp. salt
Use a flat whisk to combine the dry ingredients.
3 T unsalted butter, melted
2 large eggs, slightly beaten
2 cups milk
1 tsp. vanilla
1- 1 1/2 cups fresh blueberries
Melt the butter and set aside. Make a "well" in the middle of your dry ingredients and add the eggs and 1 1/2 cups of the milk. Use the flat whisk to stir to combine. Add the vanilla to the last 1/2 cup of milk and add to the batter. The batter will be thick, but should be pourable.
Meanwhile, heat a griddle on medium. My mother use to sprinkle a few drops of water on the griddle and when the droplets "danced" it was ready. I transferred the batter to a batter dispenser, but of course, you can ladle it onto the griddle.
When "bubbles" form on the surface, it's time to flip.