This morning I made breakfast for three. At first I was going to run out and pick up fresh croissants and serve them with scrambled eggs but then we have been eating out so much lately that I thought a better breakfast was in order. In no time at all a pot of oatmeal was slowly cooking on the stove but you know how it is, at the last minute I decided to treat my son and husband to a homemade pancake breakfast, oatmeal or not. I briefly entertained the idea of going out for pancakes but knew that they would prefer to eat here. In the process of re-stocking a kitchen I already bought a flat electric griddle that is my preferred cookware for cooking pancakes. It has a flat surface, heats up reasonably evenly and you can load it with 6-8 pancakes at a time. I pulled it out of the box, wiped it clean, set it on the corner of the counter and turned it to 375℉, ready to do its thing with the pancakes.
I have several pancake recipes but a basket of blueberries in the fridge was staring at me with anticipation, with “pick me” in their little blue eyes. Blueberry pancakes it is. Homemade pancakes are easy to make, present beautifully and taste so much better than what you get in some of the breakfast places. Pancakes at our house must have whipped cream, softly whipped and a dollop spooned on the mound of warm cakes on the plate. It’s just how it is. My son was looking forward to a bunch of the little hotcakes for breakfast and I was happy to provide.
The recipe is small, yielding about 8-10 regular size pancakes. Depending on what’s on the menu, if I only serve 2-3 people I make one recipe and if I need more I make another recipe in the same bowls. If I have more people for breakfast I double the recipe.
As it was, one recipe was enough (I stuck with the oatmeal) and they enjoyed a breakfast of homemade pancakes on the patio. I even managed to snap a couple of shots for this post.
1 cup flour
1 scant tablespoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1/4 cup walnut pieces, chopped small
1 cup buttermilk
1 tablespoon lemon zest
1 tablespoon canola oil or melted butter
1/2 cup fresh blueberries
1 teaspoon flour
1 cup whipping cream whipped with 1 tablespoon sugar
Additional walnut pieces
Combine flour, baking powder, baking soda, sugar and walnuts
Combine buttermilk, lemon zest, egg and oil or butter and mix to break down the egg in to the liquid.
Add the buttermilk mixture to the flour mixture and stir gently. Don’t mix it like a cake batter, pancake batter should remain slightly dry and lumpy but the flour should be incorporated into the liquids.
Sprinkle the 1 teaspoon flour on the blueberries and add them top the batter, folding them in gently.
Heat up a griddle or pan to cook the pancakes in. spray it with non-stick vegetable spray oil or brush with butter to prevent sticking.
Using an ice cream scoop (large for larger pancakes, smaller for smaller ones) scoop the batter onto the griddle and copok the pancakes until golden on the bottom and beginning to dry on top.
Flip them over gently and cook the other side.
Remove to a plate and continue with remaining batter.
Whip the cream with a tablespoon of sugar until soft and fluffy.
Serve the warm pancakes with maple syrup, whipped cream and additional blueberries and walnuts.