Nutty Blueberry Pancakes (4th of July 2015)

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Nutty Blueberry Pancakes ( 4th of July 2015)

A hearty pancake with substitution of nutty rye flour and brown butter to enhance the fresh blueberries.

Yield:  Approximately 16-  3” cakes

4 tablespoons unsalted butter, browned
2 cups All Purpose Flour or 1 ½ Cups All Purpose Flour and ½ Cup Rye flour

1/2  teaspoon Kosher salt
2 teaspoons baking  powder
½ teaspoon baking soda (omit if using sweetmilk, not buttermilk)
2 tablespoons sugar
2 whole eggs, beaten
1 – 1 1-2 cups buttermilk, yogurt or sour cream
2 cups blueberries- freshly picked at The Happy Berry

  1. Brown the butter in a small sauce pan over low heat, it will evaporate the water out of the butter and the solids will turn brown and take on a nutty flavor. It will take 5-7 minutes at least to do this. Watch carefully as there is a fine line between browning and burning the butter
  2. pancakes 1While butter is browning, sift all of the dry ingredients 3 times.
  3. Pour the eggs and browned butter over the dry ingredients, then stir in enough of the milk to make a thick, but pourable batter. If the batter is too thin it will not hold the blueberries. If it is too thick, it will be cakey and dry.
  4. Melt a couple of tablespoons of Crisco or oil on the castiron griddle and dollop the cakes on the griddle. Sprinkle fresh blueberries over the top then cover berries with more batter.

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Tips: When  you use sour cream or yogurt, you can thin the batter after given amount of dairy is used , by adding a little milk.
If you do not have buttermilk, but like the twang of buttermilk in your pancake and the tenderness of the cake, then make your own buttermilk.  Simply add 1 tablespoon of apple cider vinegar to each cup of milk and stir, then let sit for 5 minutes before using.  I do this all of the time. 

 

 

 

Amy Stafford Malik ©2015

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