Sunday, July 12, 2009
1 cup buttermilk
5 Tbsp unsalted butter melted and slightly cooled
1 1/3 cups all purpose flour
1/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 cup blueberries
Separate the eggs so that the yolks go into a large bowl and the whites go into the bowl of a stand mixer or a bowl large enough to fit a hand held electric mixer.
Add the buttermilk and melted butter to the yolks in the bowl and beat together. In another bowl mix together the flour, sugar, salt, baking powder and baking soda.
With a stand mixer or electric mixer, whip the egg whites to hold soft peaks.
Now pour the liquid mixture into the dry ingredients and stir lightly until just combined. Some lumps are OK. Fold in the egg whites until just combined. It's OK if some of the whites aren't fully incorporated.
Rub a non-stick frying pan with a bit of butter and heat over medium-high heat. Add batter to pan to make whatever size pancake you want (I like small ones made with a heaping tablespoon of batter - my pan fits about 5 of these at a time). Pancakes are ready to flip once a few bubbles appear on the surface and and the tops are starting to go dull. Just before they are ready to flip, sprinkle a few blueberries on top of each pancake. Flip and cook another minute or two.
If you wish you can keep the pancakes warm in a very low oven while you cook the remaining batter.
1 cup blueberries (preferably wild blueberries, if available)
1 Tbsp sugar
1 Tbsp lemon juice
1 strip lemon peel
1/4 cup water
Combine all ingredients in a small saucepan and bring to the boil. Turn down heat and simmer very gently until mixture is thickened, about 10-12 minutes. Stir occasionally during cooking time. Spoon compote over pancakes while still warm.
You can adjust the amount of maple syrup to make it more or less pronounced, depending on your tastes.
1/2 cup unsalted butter
1/3 cup pure maple syrup
In a small saucepan, melt together butter and maple syrup over low heat until melted. Serve immediately over pancakes.