“I’m going to make blueberry pancakes,”he said. “There’s a recipe in the Star. Calls for buttermilk. And this time, I’m going to follow the recipe to. the. letter!”
A few days later:
“Did you buy buttermilk?” he said.
“Yup, in the fridge.”
“Oh, I forgot to get the blueberries out of the freezer.” he said.
“I think you’ll find that frozen will work better for you.” I suggested.
“Nah, I have a plan.”
This morning: PRE-coffee, this morning
“Who is Lynn Crawford? Google her… Kosher salt? Why KOSHER salt? The recipe calls for Kosher salt, but doesn’t say how much [it does]Forget it. I’m not using salt anyway.
A moment or two later
“The buttermilk has expired! Two days ago!
“This buttermilk has salt in it! Now I can`t drink it!”
“Do you need my help out there?”
[Sounds of broken crockery being swept up]
A few moments more
“Frozen berries don’t work!”
About fifteen minutes later
“OK, Maggie, your pancake is ready. I made blueberry sauce instead.”
About fifteen seconds later
“Honey, those were AWESOME! [They are amazing pancakes, truly]. You should make them again!”
“Nah. Too much work.”
Lynn Crawford’s Blueberry Buttermilk Pancakes
1/4 cup (60 mL) granulated sugar
4 tsp (20 mL) baking powder
1 tsp (5 mL) each: baking soda, kosher salt
2 cups (500 mL) buttermilk
4 tbsp (60 mL) unsalted butter, melted, cooled
2 tsp (10 mL) pure vanilla extract
2 large eggs, lightly beaten, at room temperature
Fresh or frozen blueberries to taste
Warm maple syrup for serving
In second bowl, combined buttermilk, melted butter, vanilla and eggs. Using hand blender, mix until blended. Pour into flour mixture. Mix with blender until well combined.
Heat large, non-stick skillet over medium. Working in batches, ladle about 1/2 cup (125 mL) batter per pancake and cook until bubbles start to form on top and bottom is set. Sprinkle pancakes with blueberries to taste. Flip cook until other side is golden. Serve hot with syrup.
Makes about 10.
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Pancake Photo CC-BY-2.0 TheCulinaryGeek from Chicago, USA