Dad turned in a special request, that pancakes be served for his birthday breakfast. “No whole grains,” he emphasized. “Just a plain, good old-fashioned pancake.”
The idea, I’m sure, arose from the fact that we have a bottle of fresh maple syrup sitting in our fridge. The bottle comes from a relative’s local maple farm, and so I think we have all had pancakes on the brain. Because, as you must already know, pancakes are simply the serving vesicle to a pool of maple syrup.
But every once in a while, there is a pancake that really stands out on its own. Maple syrup or not. Although I still recommend a bottle of fresh, local maple syrup if you can get your hands on it.
I made several varieties of pancakes. Plain. Banana-Walnut. Cinnamon.
My personal favorite was the blueberry-walnut. It tastes like an old-fashioned kind of pancake, and it will quickly win your heart.
Blueberry Walnut Pancakes
Blueberry Walnut Pancakes—tweaked from the original version as seen on allrecipes.com
Although I made these to order—i.e., no whole grains!—you could easily substitute whole wheat flour for the all-purpose. Or you could go half and half if you prefer. And since the toppings are added after you pour the batter on the pan, you can make as many flavor choices as you like. Chocolate chips for the chocoholic. Plain for the purist. Peanut butter swirls for the peanut butter lover (i.e., most of us.) Limitless possibilities.
Any leftovers can be frozen in individual layers. Separate each pancake with a sheet of wax paper, and simply toss them in the toaster or microwave for when you want a quick breakfast. They also, by the way, crumble really well over a dish of greek yogurt with fruit. Enjoy!
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (I nixed the salt to reduce the sodium content)
- 1 egg
- 2 tablespoons butter, melted
- 1 to 1-1/2 cups frozen blueberries
- 1/4 tsp nutmeg
- cooking spray
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
- Combine flour, sugar, baking powder, baking soda, nutmeg and salt (if using) in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and top with a spoonful of blueberries and walnuts, cooking until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. ENJOY!
QUESTION: Honey? Maple Syrup? Molasses? Granulated sugar? What is your most commonly used sweetener of choice?