Thursday, October 01, 2009

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Brad eats very slow. He eats like he talks - a deep voice, a mouth full of maple syrup. I love it, and I have since I met him. It's a part of who he is. I think Southern accents are charming - you know, in that Matthew McConaughey way. There is nothing like hearing the man you love call you baby or sweetheart, his voice dripping with honey. Okay, okay, I'll stop. But seriously, it's awesome. And that mouth full of maple syrup thing? Brad gets it honestly - he will literally turn up a jar of syrup and drink it straight. And that eating slowly thing? It stops when he has a plate of pancakes in front of him. The man can swallow those things whole. He loves to go to one of our local desserteries, Midtown, and order their silver-dollar pancakes. Small round, golden pieces of heaven, he'll tell you.

When I have no idea what to cook his love of all things round and sweet (like me! ha!) comes in handy. I make pancakes. Tasty. Quick. Convenient. Freeze well. Easy cleanup! Need I say more?

Blueberry Buttermilk Pancakes
Adapted from the All New All Purpose Joy of Cooking
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Makes about twelve pancakes.

Whisk together in a large bowl:
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Whisk together in another bowl:
1 1/4 cups buttermilk
4 tablespoons unsalted butter, melted
2 large egg yolks
1.5 teaspoons lemon zest

1. Prepare pan or heat griddle to 350 degrees.
2. Pour the wet ingredients over the dry ingredients and whisk them together, mixing just until combined. Beat two large egg whites until peaks are stiff but not dry, and fold them into the batter. Fold in 1 cup fresh or frozen blueberries.
3. Spoon 1/3 cup of batter onto pan or griddle. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly brown. Serve immediately or keep warm while you cooking the rest of the batter. Serve with maple syrup, blueberry syrup, powdered sugar or fresh fruit.