25 February, 2015
Un-berry-vably Tasty PancakesComments : 1 Posted in : breakfast, food, funny, humor, pancakes, recipe, Uncategorized on by : Jeanette Rueb
A friend of mine once told me that I made the best pancakes. I thought Rachel was just being nice because I made her breakfast.
Today, I realized that she just might have been on to something.
After making red velvet pancakes, I had some buttermilk that needed to be used. I had made buttermilk biscuits once, in middle school, for a class music project. Those had turned out more like buttermilk cookies (I had yet to grasp the concept of “overworking the dough”). I figured, in the eight years since that incident, I must have learned something about baking, so I decided to give it a go.
Of all the projects I’ve tried so far, this one went the smoothest.
I looked up a basic recipe for buttermilk pancakes and decided to improvise from that.
I went to add my usual dose of cinnamon (which is what I use, often along with nutmeg, to spice up quick mix pancakes). The cinnamon came out much faster than expected and I ended up with twice as much cinnamon as I intended. Oops.
I added about a half cup of fresh frozen blueberries and about three handfuls off walnuts… which I crushed in my hands. Walnuts crumble pretty easily, and the oils do wonders for dry hands — perfect for the winter!
The batter ended up swirled with indigo from the berries.
The recipe indeed makes enough pancakes for three to five people. They taste so good, though, you can easily eat them all yourself. I recommend enjoying these pancakes with blackberry syrup, though I’m sure maple syrup will be delicious, as well.
The boyfriend suggested one modification: fewer chopped walnuts and more blueberries.
This was a simple recipe with an amazing payoff. The flavor was fantastic, the texture was delightful, and the consistency and amount of batter were impeccable. This is probably my new favorite pancake recipe (and it took about as long to make as the pre-made mix).