I wish I could have gotten this out sooner but we just finished breakfast. I have been dying for the opportunity to showcase breakfast and what better way than pancakes. We use two recipes on a fairly regular basis, one which uses buttermilk and the other which creates a sour milk base through milk and lemon juice. The recipe highlighted today is from Wilson Farm Country Cookbook. Jeff's mom bought the cookbook in 2003 after she and her friends took a ride to Wilson Farm in Lexington, MA. The author of the cookbook, Lynne C. Wilson, signed it, too.
These blueberry pancakes are light and fluffy and have the perfect balance of fruit and spice. I love the hint of cinnamon in the batter. This recipe makes 10-12 pancakes, depending on the size. If you're feeding more 4 people, you might want to double the recipe. Fresh blueberries are always the first choice, but you can use frozen.
1-1/3 cups of milk
1 tablespoon of lemon juice
1-1/2 cups of flour
1/4 cup of sugar
1-1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/8 teaspoon of cinnamon
3 tablespoons of vegetable oil or melted butter
3/4 cup of wild blueberries (1 cup large berries)
Combine the milk and lemon juice and set aside for 10 minutes to make sour milk. Sift the flour, sugar, baking powder, baking soda, salt and cinnamon into a large bowl. Beat the sour milk, oil and egg together with a wire whisk or fork. Stir into the dry ingredients only until moist. Don't try to eliminate all the lumps. Stir in the blueberries. Heat a large frying pan and brush it with oil. Cook the pancakes on one side until bubbles form, turn, and continue to cook the second side until pancakes are done. Serve with butter and syrup.
Note: If you like thicker pancakes, use less milk, if you like thin ones use a little more.
I hope you enjoy the first of many types of pancakes we will be featuring. If you have a favorite, send it along, because you could be featured as a guest blogger!