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
Serves: 6
Preparation Time: 30 minutes

Ingredients

• 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

Instructions

1. Preheat the skillet over medium high heat.
2. In a large bowl, whisk together the list of dry ingredients, up to the blueberries. Add blueberries to dry ingredients.
3. Crack eggs and all other ingredients into a second bowl. Whisk together and pour into dry bowl. Mix to combine.
4. Add a thin-film of vegetable oil to pan and drop in pancake batter. Turn once small bubbles become holes.

Nutrition Info (per serving)

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:

• Sunday Breakfast
• Around the Kitchen
• Yummy Start