Thursday, February 21, 2013

Pancake Morning--Blueberry Pancakes

Pancakes make my day. And other family members fall in line too! Especially when they are Blueberry Lemon Pancakes. The sizzle of butter in the pan, the plop of pancake batter with a generous sprinkling of plump blueberries, is all it takes for my son to wander into the kitchen. Rehan, a picky breakfast eater, is rather partial to this morning treat. A mound of pancakes with cascading syrup, placed before him, vanishes in no time at all. His favorite topping is Summerland's Blueberry Syrup, but since that is hard to come by, he will made do with what is at hand. Though the Canadian brand is hands-down his favorite. 

I can vividly recall my first pancake breakfast. Palm-sized pancakes sat next to a can of golden syrup. Forty years ago, golden syrup was the closest equivalent to maple syrup in India.  Cutting into a stack of oozing flapjacks seemed like the best thing I'd ever eaten. 
Aunt Jemima had not graced our table as yet. And when she did, she made a big splash! Breakfast in a jiffy was the way to go. Over the years, my palate has become a little more demanding though. Packaged products are a great standby, but they can't replace the real thing. When I go back to visit family, a bottle of pancake syrup fits snugly in my suitcase, a requisite gift.

I melt the butter, yes its always real butter. I can't compromise on this flavor element. I mix the batter gently. Sunlight pours in through the window and on to the frying pan. The sweet smell of sizzling pancakes permeates the apartment. I hear the  heavy tread of adolescent feet. Rehan peeks in. I am engulfed in a bone-crushing hug. And kisses. Oh the joys and rewards of being an indulgent mum. The hiss of spluttering blueberries tell him it is time to eat.

Blueberry Lemon Pancakes

Makes 19 -20 three-inch pancakes

2 cups unbleached Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 /2 teaspoon Kosher Salt
1 cup Buttermilk
1 cup 2% Milk
2 large Eggs
3 tablespoons melted Butter
1 teaspoon lemon zest
1 cup fresh Blueberries
Butter for frying pancakes

Whisk flour, baking powder, baking soda and salt in a bowl.

Melt 3 tablespoons butter in a small pan. Or you could microwave it. It will take 2 minutes at half power in a covered microwave-safe bowl. It does tend to splatter though.

Break eggs into an bowl and whisk well to blend.

Add buttermilk, milk and melted butter to eggs. The butter will congeal a bit, but that's ok.

Fold liquid into flour gently. Try not to over blend.

Let batter sit uncovered for 15 minutes.

When you are ready to make pancakes, sprinkle in lemon zest.

Heat a non-stick saucepan on a medium flame.

Drop in a small pat of butter.

When it melts and sizzles, ladle in pancake batter. I use 2 tablespoons for one pancake.

Nestle blueberries in pancakes.

 Cook 3 to 4 minutes on each side.

Serve with maple syrup, pancake syrup, blueberry syrup. Whatever floats your boat! 

Over the years I have tried many techniques using several recipes. I find the best ones are made with buttermilk. Sometimes a mix of buttermilk and 2% milk. At other times, it is half and half.  Today's recipe has both, primarily because there isn't enough buttermilk for an entire recipe. The pancakes are delicious.

Other favorite fruit substitutes are bananas, strawberries and pineapple.