Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff. -Jones, M. Feast; Why Humans share food, Oxford University Press, 2007
After spending a week in Oslo, Norway – eating hotel buffets for every meal, there are quite a few things I crave. While I like the variety of different dishes on the buffet, particularly at breakfast, nothing can compete with fresh off the griddle pancakes. So this morning, I just had to try a new recipe for blueberry pancakes.
This recipe is from Canadian Chef, Michael Smith’s new cookbook called, “Fast Flavours”. A couple of things to note, 2 tablespoons of baking powder. Had a little issue reading that correctly this morning and 2 teaspoons yields quite a dense pancake. And somehow I have run out of my lovely vanilla extract from Mexico, so I substituted lemon extract. (I can’t bear to buy vanilla here when I will be in Mexico so soon.)
Extra blueberry pancakes
Preparation Time: 30 minutes
- 1 cup Flour, whole wheat
- 1 cup Flour, white
- 1 cup Rolled Oats
- 2 tablespoons baking powder
- 1 tsp nutmeg, ground
- 1/2 teaspoon Salt
- 3 cups, frozen Blueberries
- 2 large Egg
- 2 cups Milk, 1% fat
- 1/4 cup Vegetable oil
- 2 tablespoons Sugar, brown
- 1 teaspoon Vanilla extract
- Preheat the skillet over medium high heat.
- In a large bowl, whisk together the list of dry ingredients, up to the blueberries. Add blueberries to dry ingredients.
- Crack eggs and all other ingredients into a second bowl. Whisk together and pour into dry bowl. Mix to combine.
- Add a thin-film of vegetable oil to pan and drop in pancake batter. Turn once small bubbles become holes.
These were probably the best pancakes I have ever had. The rolled oats provide good structure to hold onto the butter and syrup. The outside is nice and crispy, the inside is soft and silky – like oatmeal, and there are blueberries in every bite. Another secret – I always slightly under cook pancakes. That leaves the inside gooey which children love. (Thanks Sam!)
Other posts from “The Good Stuff” about Sunday morning breakfasts: