BUTTERMILK PANCAKES WITH BLUEBERRY SAUCE

Wednesday, September 15, 2010

adapted from The Taste of Country Cooking by Edna Lewis

Serves 4-6

These pancakes are thick and tangy. If you close your eyes, you might think you are eating freshly baked sour dough bread that has been fried in butter. They are served with a generous amount of fresh blueberry sauce which is made easily just by boiling blueberries with a little water and sugar. You can certainly invite a little maple syrup to the party, but the blueberry sauce on the pancakes is a happy pairing.

Note: The children and their sleepover friends ate every bite. This recipe is a new favorite.

Blueberry Sauce:

2 cups blueberries, fresh or frozen

1/3 cup sugar

1/3 cup water

Buttermilk Pancakes:

1 1/2 cups sifted flour

1/2 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

2 tsp baking powder

1 egg, beaten

1 Tbsp melted butter

2 cups buttermilk

1. MAKE THE SAUCE: place berries, sugar, and water in a medium saucepan. Bring to a boil over MEDIUM heat. Reduce heat to LOW and cook at a simmer for 3-4 minutes. Turn heat off until pancakes are done. Store unused portion in a lidded container in the refrigerator.

2. MIX THE DRY INGREDIENTS: In a large bowl, combine the flours, slat, soda, and baking powder.

3. ADD THE WET INGREDIENTS: Add egg, melted butter, and milk and stir until combined. The batter will be thick.

4. COOK: Heat a pan or griddle over MEDIUM HIGH heat. Add 1 Tbsp of butter and melt. When butter is hot and bubbling, pour a few small circles of batter onto the skillet. When cakes start to bubble and puff, turn. Cook second side until browned, about 2 more minutes. Remove pancake to a cookie sheet and cook the next round the same way. Keep cooked pancakes warm in a 200 degree oven.

5. SERVE: Reheat sauce just until warm. Pour a little sauce on the plate and place pancakes on top. Pour more sauce over the top. Add maple syrup if you like.