Wednesday, January 02, 2008

Spiced blueberry pancakes


Over the holiday break, my son had a friend who, last time he was over, I promised blueberry pancakes for breakfast. The blueberries I had on hand were of the preserved Delaware Valley College grown organic sort. Lucky us!

During the spring and summer weeks, I usually make it to The Market at DelVal College once every week or two to stock up on locally-grown fruits and veggies. Although some of what I purchase on these trips supplements my CSA produce for meals, I mostly go with a mission to find foods that I will preserve. Berries and peppers are ridiculously easy to freeze, so often I'll search for them first.

Choosing foods that are easy to put up makes the weekly chore of preservation simple and fast. Of course, simple and fast means that my chances of burning out halfway through the season are lessened. I like the efficiency of this system :)


The blueberries I used for the boys' pancakes were purchased in June, on sale for $2.99 for two pints. Taking them out of the freezer, I remembered just what a fabulous idea it was to stock up on six pints of these organic, locally-grown dark blue lovelies. They were absolutely divine, literally bursting with flavor inside the piping-hot pancakes.


Spiced Blueberry Pancakes
Serves 4 (eight pancakes)

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons canola or safflower oil (plus some for pan)
1/3 cup water
1 cup plain rice or soy milk
1 teaspoon vanilla extract
2 tablespoons real maple syrup (plus some for serving)
1/2 - 3/4 cup blueberries (plus some for serving)

Mix dry ingredients together in a large bowl. Reserving the berries, add all other remaining ingredients in a separate bowl. Add to the wet mixture to the dry mixture, taking care to not overmix. Let batter sit for ten minutes. Stir in berries. Using a ladle, pour scoops of batter into a preheated, well oiled pan or skillet. When the pancakes start to bubble (about three or four minutes, depending on their size), flip and fry the other side for a minute or two. Stack pancakes and top with all natural maple syrup and whole blueberries.
In my kitchen, making pancakes is reserved for the less-scheduled and less-rushed weekend mornings. I usually double or triple the recipe however, so we can eat homemade pancakes during the next couple school/work days. You know, that way we at least have the illusion of calm and leisurely mornings. Enjoy!

> Cross-posted at www.farmtophilly.com.

5 comments:

Crystal & Ryan - Café Cyan said...

Ha - you should see our freezer too - it's chock full of berries and veggies that we got this summer. I LOVE it!

Your blueberries look huge - great find!

-Crystal

Melody Polakow said...

Lovely! What a great deal...

I love to go blueberry picking.. we have quite a few places nearby.

Taylor said...

I just happened to eat bluberry waffles this morning. Same thing. Sort of.

Dori said...

I am coming to your house for breakfast! Love those big awesome berries, send some - ;)

I am in need of some fresh produce. Blueberries aren't even trucked into my part of the country at this time of year.

em12321 said...

I just made these pancakes, almost. I kind of made a watered-down version with (aside, from the normal flour, baking soda, salt,butter, milk) egg replacer, vanilla, a dash of nutmeg and cinnamon, a teensy bit of maple flavor extract, and storebought blueberries. They were pretty good, but I'm sure your full version is much better. Soy milk sounds like an awesome idea.