Onto february’s cover recipe. I have to admit that after doing the pudding-pie, this seemed a bit unchallenging. This month’s recipe involves a few modifications to a store-bought pancake mix plus a spruced up maple syrup. I guess I should be happy, not everything in life has to be difficult to be enjoyable.
For the pancake-mix I went with Bob’s Red-Mill Buttermilk mix ( bob’s mixes are great ). I spent a little bit of time trying to find wild-blueberries but gave up and just used fresh ( Chilean) blueberries. From there on out it was straightforward. The syrup was easy, boil some blueberries with maple syrup for a few minutes. For the mix I beat 2 eggs ( separating egg-whites and yolks) then added the buttermilk, cinammon etc.
Perhaps the only thing that was a little challenging is flipping the pancakes. They were so fluffy that they tended to dribble out after the flip. The universal law of pancakes is your last batch looks much better than the first, so after a few tries I definitely got better.
The end-result was great. My wife ( and myself) loved these – they were really good. The pancakes were wonderfully fluffy, and despite the emphasis on whole-grainness, and the additional wheat-germ they still tasted wonderful. The syrup was also really good. I will definitely do this again. Here is the end-result.
If I was going to be hyper-critical – perhaps I’d use a little more cinammon as the flavor was perhaps a little too subtle. Everything else was absolutely great. Great-recipe !!!
1 response so far ↓
1 Pam // Feb 5, 2008 at 11:58 pm
Trader Joe’s has wild blueberries frozen and they are great – I’m going to make this recipe Saturday morning after reading your comments here and on Epicurious….and I’ll try to keep up with your blog too! happy eating!
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