I haven’t cooked that much this week due to a looming deadline I foolishly thought I’d be up for. (Note to self: Get your life in order first. You have all the time in the world for this kind of stuff later. Maybe.)
Happily, Husband made his famous Eat Local blueberry pancakes (along with Codman Farm bacon) for dinner last night, or “brinner” as the First Grader likes to call it. I always find the act of eating pancakes to be not only delicious but therapeutic. My ritual has been the same for as long as I can remember:
Place pat of butter on top of each warm pancake, preferably on a stack three high, to induce at least partial melting (soft, partially melted butter is always better than fully melted butter; cold, hard butter is unacceptable). Pour maple syrup over the stack, making sure most of it drips down the sides forming pools for dipping. Gravity has never let me down so far. (Over the years, I’ve settled on the dipping strategy because dry pancakes with the syrup already soaked in might as well have no syrup at all. You can keep pouring more syrup on top, but it’s just going to keep soaking in. How big is your maple syrup budget? My rule of thumb is, if the piece of pancake I’m about to eat doesn’t shine with syrup, then there’s not enough syrup. (Hence the dipping.)).
One side of the stack at a time, cut off the edges, dip them, etc. (I tend to cut them into smaller pieces to make the process last as long as possible). That leaves me with a square stack of interior pancakes soaked with maximum butter, which gets cut into four equal squares (NOT triangles) to mop up the syrup until it’s gone. Add more syrup to finish off squares. Note remaining syrup. Get more pancakes to finish off syrup. Repeat. (Pancake-to-syrup ratio is similar to the milk-to-cereal ratio discussed in previous guest post.)
You could analyze this all sorts of different ways, about saving the best for last or trying to exert some control over one’s environment, but I think it’s just that I really like butter and maple syrup. Needless to say, my manner of pancake consumption drives Husband crazy. For me, it’s comforting because it reminds me of who I am. This becomes increasingly important the less physically recognizable I become. And, who I am, apparently, is someone who likes to subject herself to alternately stressful and euphoric manic writing binges with unreasonable deadlines.
Blueberry Whole Wheat Pancakes
I’m reprising this recipe from a post a few years ago, it’s such a favorite.
2 cups milk
¼ cup vegetable oil
6 Tbsp. butter, melted
1¼ cup whole wheat flour
1¼ cup all-purpose flour
2 Tbsp. baking powder
2 Tbsp. maple sugar
1 tsp. salt
1½ cups frozen blueberries, defrosted
Beat eggs in a large bowl until light and foamy. Add milk, oil, and butter, and whisk to blend. Sift dry ingredients over wet ingredients in bowl, and whisk until combined.
Heat nonstick frying pan over medium heat until hot (test by flicking some water into the pan; the water droplets should sizzle vigorously and disappear). Pour batter into pan in the size you prefer, and sprinkle blueberries over the batter. Let the pancakes get some color, then flip. Repeat with remaining batter. Apply butter and maple syrup, and you’re good to go.
Eggs, bacon: Codman Farm, Lincoln, MA
Milk: Stonyfield Farm, Londonderry, NH
Butter: Cabot, Cabot, VT
Whole wheat flour: Wood Prairie Farm, Bridgewater, ME (mail order)
Blueberries: Wyman’s, Milbridge, ME
Maple syrup: Butternut Mountain Farm, Morrisville, VT