AceFoodDesk says here’s todays food and recipe to enjoy with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: Jul.11: 2024: Published: 09 July 2024: TELEGRAM Ace Daily News Link https://t.me/YouMeUs2 

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They have arrived, luscious blueberries in abundance, and we can’t wait for all the delights of the season. There will most likely be some jam for the pantry, a pie, muffins, and blueberry pancakes first off.

Of all the dishes I served up for breakfast at the inn, the most frequently requested meal from repeat guests was blueberry pancakes. They are memorable, especially when made with fresh, in-season blueberries. Not only a favorite of guests, but family as well, so over time I devised little ways to make them less of a guilty pleasure so I could tuck the (rare) leftovers in the freezer for the kids. They actually like them with the whole wheat flour better than white, so this recipe is a winner in my book.

Always pancakes

We ate a lot of pancakes when we were growing up, but we only had blueberry pancakes after we had actually picked the berries ourselves! We’d go berry picking at an old abandoned farm a couple of roads up from ours, and it was indeed a treasure trove. We picked greedily, filling up water pails strung on clothesline rope around our necks so we could work double-handed, while our grandmother supervised. We ate as much as we picked, the best bonus. Mom would bake up a storm with them, and tuck some in the freezer for the winter in theory, but they never lasted beyond summer.

Feast or famine

So it was either feast or famine for blueberry pancakes, and we enjoyed them immensely in season. In the winter, often mom would make plain pancakes and serve them simply with a little cinnamon and sugar, which she always had mixed in a little shaker on the counter, and if we were lucky there was blueberry jam to top them. Sometimes, we even had them for dinner, which we thought of as a great treat, but it took me years to realize these were the really lean times, we just thought of it as a special supper, although I doubt my father felt the same way.

Fun to make with kids

My own kids and grandkids love pancakes as well, and we love to make them together. I fiddled with the pancake recipe for a long time. It began life using buttermilk, but one day the store was out and I needed to get the pancakes in process so I used sour cream and milk. I liked the flavor just as much, if not more, than using the buttermilk, so I started making them that way. Like most of us in this decade, we only tend to have buttermilk in the kitchen for a specific recipe or dressing, and often the rest gets wasted. Another great substitute for the sour cream is plain Greek yoghurt which I almost always have in the house. The point is to acidify the milk to aid in the chemical reaction with the baking soda that keeps the cakes fluffy.

Lightened up

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While delicious made with a quarter cup of melted butter added to the batter, I lightened the fat up as well by cutting it in half and replacing it with organic canola oil. I used the white whole wheat flour one day, and it was delicious! Still light and tender, and so that’s how I make them now, so these cakes are 100% whole grain, low in saturated fat, and still incredibly tasty.

Drop the berries by hand, it doesn’t take long

I don’t mix the berries into the batter because I don’t want it to be blue! Instead, I measure out the batter and add the berries one at a time. It is not as tedious as it sounds, and is kind of fun to count and try to get the same amount of berries in each one, we usually strive for at least a dozen to ensure berries in every mouthful.

More options, all good 

Because I don’t mix the berries in the better, I can offer to make any number of different pancakes at the same meal, such as banana or apple. However, when given the choice, 9 out of 10 people want the blueberries! That’s an exact B&B poll, conducted by me! However, the number changes slightly if chocolate chips are offered as a choice and a number of folks have a sweet tooth.

Light and delicious!

These are light and delicious, around 100 calories each, with a hint of lemon, and you can use any berry or fruit you like in place of the blueberries, but we like the blues the best. In winter, frozen, local blueberries work just fine; that’s why I tuck gallons away in the freezer after we pick. Remember, the pancakes will only taste as good as the berries. In the middle of winter, frozen local berries will always be more flavorful than fresh trucked from another continent. These are not overly sweet because often something really sweet goes on top, usually the maple syrup. However, you can also top them with fresh berries, especially when they are in season.

Gluten-free option, yes, dairy-free, of course!

Yes, you can also use your favorite gluten-free flour mix for these, and make your own plant based “buttermilk” by acidifying two cups of plant milk with 2 tsp. of white vinegar if folks can’t have dairy. You can also make these vegan by substituting an egg replacer, but that is not really necessary as most of the fluffy lift comes from the dry leaveners. So just omit the eggs and add just a pinch more baking powder.

Only the real thing

Serve with real Vermont maple syrup of course, none of that artificial “pancake syrup” please! Yes, I’m a Vermont snob about this, there’s nothing better if you are going to indulge.

Or, just keep it simple

Of course, you can also just butter them and sprinkle with cinnamon and sugar, nothing wrong with that.

Now, on to blueberry muffins, or a pretty tart, or….so many possibilities.

Sour Cream Blueberry Pancakes 

20 pancakes

• 2 cups white whole-wheat or whole wheat pastry flour
• 2 ½ tsp. baking powder, non-aluminum
• ½ tsp. baking soda
• Pinch of salt
• 1 ½ cups plant or dairy milk of choice, I use oat milk
• ½ cup reduced-fat sour cream, or plain non-fat Greek yoghurt
• 2 large organic eggs , or omit if making vegan
• Zest of one lemon and tablespoon of fresh lemon juice
• 2 tbsp. local honey or maple syrup
• 2 tsp. vanilla extract
• 1/4 cup organic canola oil
• 1 pint fresh or frozen blueberries

Place a sieve over a large bowl and sift all the dry ingredients together.

In a one-quart measure cup or bowl, add sour cream and milk to make two cups. Mix well, then add the eggs, zest and juice, honey, vanilla, and oil. Mix well.

Make a well in the center of the dry ingredients and add the liquid. Mix just until combined, the batter will be lumpy. Over-mixing will make tough pancakes.

Heat the griddle. The trick to making good pancakes is getting the heat just right, and once you find the sweet spot on your griddle, you won’t have a “first-pancake sacrifice.” On my electric griddle, 285 is perfect. On my Aga, I leave the simmering plate open for ten minutes before cooking. When you get it right, write it down on your recipe, trust me, you won’t remember. I seldom lose a first pancake any more to a test. Every stove and griddle is different, so crack your code once and record the results for the next time.

Brush cooking oil on griddle along with a dot of butter and pour pancakes from a ¼-cup measuring cup for consistency. You should hear a gentle sizzle. Sprinkle blueberries on top, be generous. Once the edges look cooked and several bubbles have popped on the surface of the cake, take a peek on the underside for brownness. Turn and cook another two minutes or so.

Keep warm in a 200-degree oven while you make the rest.

Serve with warmed Vermont maple syrup! Makes about 20 pancakes, and I usually serve about three per person, more or less. These freeze beautifully, just place a little square of parchment between each to prevent them from sticking. A quick and healthy school morning breakfast.

Blueberry Season, finally. Let’s make some pancakes!

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