Friday, July 22, 2011

blueberry pancakes

i always skim new posts at smitten kitchen for ideas and inspiration, bookmarking a few here and there, usually wishing i was that confident and adventurous in the kitchen.

the other morning i remembered a blueberry pancake recipe i'd recently seen that sounded perfect because, a) it seemed easy and quick, b) i had (almost) everything on hand, c) it was an excuse to use up some of our massive blueberry stockpile, d) i love an excuse to eat pancakes.

i used unsweetened coconut milk instead of milk and i used 1/2 cup all purpose flour, 1/2 cup whole wheat pastry flour and 1/4 cup coconut flour just because that's what i had. and probably only 1 tbsp of sugar.

i was a little hurried with the preparation and was less that precise with my measurements as a result.
i think i may have inadvertently skimped on the lemon zest – next time i'll probably be a little more generous with it because i'm sure they'd be that much yummier. 

oh, and as an aside, i'd probably not decide to make them the morning of bonzo's 9 a.m. pediatrician's appointment. unless we got out of bed, oh, before 7:30. 
hindsight's 20/20, you know?

Blueberry Yogurt Multigrain Pancakes
Makes 12 to 14 4-inch pancakes
2 large eggs
1 cup plain, full-fat yogurt
2 to 4 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup (62 grams) whole wheat flour
1/2 cup (68 grams) all-purpose flour
1/4 cup (32 grams) barley or rye flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.
Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.
Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.
Serve in a big stack, with fixings of your choice. Do not anticipate leftovers.

we had leftovers which i froze for (sooner than) later consumption. i use the toaster to reheat them which makes 'em hot but not soggy. done and done.


jessica said...

love the reheating in the toaster idea...sounds so deelish, right about now.

blake said...

dude! we made these over the w/e too! and consumed leftovers greedily :)