Finally, summer has arrived, well supposedly. I mean, I am finally done with uni and actually have some spare time to fill with meeting my neglected friends and figuring out what to do next.
As I have mentioned before I like summer for many reasons but I love summer because it means I can finally buy fresh berries. My favorite were and still are raspberries but when I went to my favorite farmers’ market yesterday and found some wonderful, tiny wild blueberries I just couldn’t walk past. So I took a punnet and was thinking of what to do with them. I figured I could make a wonderful cake of some sort but felt like it wouldn’t do them any justice. When I woke up this morning it was cold and rainy and I instantly thought of making pancakes. The Jack Johnson Song “Banana Pancakes” came into my mind and thought I would rather have blueberries with the pancakes.
“Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now” – Jack Johnson
Usually I prefer French crepes to American pancakes but for this rainy Sunday morning American pancakes felt just right. Since I don’t make American pancakes that often I adapted a recipe from a book I bought when I was in San Francisco. I know every family in North America probably has their own recipe for pancakes but I was really happy with the way these turned out. For any other recipes or suggestions feel free to leave a comment, connect with me on facebook or send me an email.
Adapted from The San Francisco Ferry Plaza Farmers’ Market CookbookServes 4
- 135g plain flour
- 235ml buttermilk
- 1 tablespoon sugar (I prefer demara sugar)
- 1 teaspoon vanilla sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 large eggs, separated
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- plus butter for cooking
- 250g fresh blueberries
- maple syrup for serving
1. Sift the flour into a large bowl and add the sugar, baking powder, baking soda and salt.
2. In a smaller bowl mix the egg yolks together and add the buttermilk and melted butter. Stir until combined. Don’t worry about the butter getting flaky again.
3. In a third bowl beat the egg whites until stiff.
4. Now add the egg yolk mixture to the flour and stir until it is just combined.
5. Fold in the egg whites. When you see no more white streaks the batter is ready for cooking.
6. Take a large nonstick frying pan and place over medium-high heat.
7. Once the pan is hot, add some of the batter and butter if needed and form pancakes in whichever size you want. Immediately scatter some of the blueberries on top and let the pancakes cook for about 3 minutes, until bubbles form on top. Then flip them over and cook for another minute.
Serve with some more blueberries and maple syrup