Of all courses, brunch is my favourite. Possibly because I am too inpatient to make anything demanding for breakfast before my tummy rumbles.. or it could just be because it is routinely filled with fruit, eggs, cream, bacon, butter, you name it. It must be the latter… at least that is what they are teaching me at George Brown: butter is your friend. Something tells me it loves me a bit too much around the hips, though!😉 Of course, everything is great in moderation. Pancakes are no exception.. especially when they are teamed with wild blueberries. This recipe is quite simple to make and the trick is not to overmix the batter. I found that using a whisk works great to help you get around the batter without allowing one to mix to the max. The result will be light, fluffy pancakes. I couldn’t believe the height of mine! The recipe is awesome because you add the fruit straight to the frying pancake. This great because it helps to rid of the problem of blue pancakes if your blueberries bleed, but you can also make a variety of fruit/chocolate pancakes at once. I also made a few with fresh cranberries dusted with sugar, and they were super tasty too.
The original recipe comes from Mildred’s Temple Kitchen, a restaurant in Toronto, that I have been dying to try (not only do they have a fabulous brunch but lunch and dinner also get rave reviews). The recipe was originally published in Out to Brunch by Donna Dooher and Claire Stubbs and was posted by the restaurant here. My adapted version follows.
Mrs. Biederhof’s Blueberry Buttermilk Pancakes
2 cups all-purpose flour
1/4 cup white sugar
1/2 tsp salt
2-1/4 tsp baking powder
1/2 tsp baking soda
2 large eggs
2 cups buttermilk
1/4 cup unsalted butter, melted
1 cup fresh blueberries (I used frozen, no need to defrost, n fact don’t let them defrost as they will become runny!)
1. In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
2. In a separate bowl, beat the eggs with the buttermilk and melted butter. Using a whisk, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to over mix.
3. In a nonstick skillet, melt some butter over medium-high heat.
4. Ladle 1/3 cup of batter into the hot skillet and sprinkle with blueberries (allow space between pancake because they will puff up).
5. When bubbles appear on the surface of the pancakes and the edges begin to brown, flip pancakes and cook the other side, about 2-3 minutes per side. Smother with maple syrup and dollop with whipped cream.
Makes 12 pancakes.