Archive for the ‘Blueberries’ Category

Rainy Morning Happiness – Yogurt and Rye Blueberry Pancakes

Its hard to believe we are finally here. I have been waiting to move for months now and last weekend we finally packed our belongings into box after box and made our way down to Nashville Tennessee with a Truck full of our things. With several of Dustin’s family members in tow we arrived at our new home and began the process in reverse, we unpacked our way out of box after box and are now almost settled in our new home. After spending sever days eating out with Dustin’s parents, when Wednesday rolled around we were more than ready to dive into using our new kitchen and I had just the right recipe bookmarked for the occasion. I spied this recipe for blueberry pancakes earlier in the week on Smitten Kitchen and right away I knew I had to try my hand at these at home.

As the recipe was slated to make 12 4″ pancakes, we decided to divide the batter in halves before mixing the dry ingredients into the wet and used one half of batter the first day and and wrapped up the second half in the fridge. If you elect to do this it is a good idea to take the batter out of the fridge about 45 mins before you are looking to cook them so that the liquid half of the batter has an opportunity to warm up. Just before making the pancakes mix the dry ingredients into the wet and lightly fold in the blueberries.

I thought this would be the perfect occasion to break in my new cast iron skillet. The skillet worked perfectly for cooking a single pancake at a time but unfortunately as the burners on our new stove are relatively small only the middle of the skillet got really hot while the outsides of the pan remained relatively cool. I did the pancakes one at a time but will be on the lookout for a cast iron griddle that can go over more than one burner. Dustin got some great blueberries from Trader Joe’s which we put to use here. They were fairly large and provided a great burst of blueberry jamminess to each bite of blueberries. The rye flour gave the pancakes an intriguing and wholesome flavor without departing too far from the norm. I had found some great looking buttermilk at the farmers market down the street and substituted it in here for the milk that Deb had originally incorporated into her recipe and I was pleased with the buttery richness and slight tang it imparted on the pancakes.

While the initial recipe called for the pancakes to be placed in a 200 degree oven to keep warm while the others were made I thought this made the pancakes a bit tough and on the second go around I elected to serve the pancakes straight from the pan to the table and Dustin and I took turns eating them one-by-one the moment they hit the plate. I personally am not a huge fan of syrup on pancakes and I thought these tasted great with just a light spread of butter and some powdered sugar but feel free to pile on the syrup if it suits your fancy.

Yogurt and Rye Blueberry Pancakes

2 Large Eggs
1 Cup Plain, Full-Fat Yogurt
4 – 6 tablespoons Buttermilk
3 TBSPs Butter
1 TSP Lemon Zest
1/2 TSP Vanilla Extract
1 Cup (68 grams) All-Purpose Flour
1/4 Cup (32 grams) Rye Flour
2 TBSPs Sugar
1 TBSP plus 1 TSP Baking Powder
1/2 TSP Table Salt
1 Cup Blueberries, Rinsed and Dried

Cut the butter into small cubes, place in a medium sized microwave safe bowl and microwave 7 seconds at a time, taking the butter out and stirring each time, until the butter is half melted. Stir until the remainder of the butter melts and set aside.

Once the butter has cooled whisk in the eggs, yogurt, and buttermilk. Add zest and vanilla extract and set liquid ingredients aside.

In a large bowl sift together flours, sugar, baking powder, and salt.

Make a well in the center of the dry ingredients and pour in the liquid mixture, pour the blueberries over the top and carefully fold together until just mixed. Be careful not to over mix the batter.

Heat a large skillet or griddle over medium heat, once hot drop in a very small pad of butter and spread around the pan with a soft rubber spatula until lightly covered. Spoon about a quarter cup of butter onto the middle of the pan and spread around into a flattish (about 1/2 inch) dish with your spoon. Once bubbles start to form in the middle of the pancake and the edges have started to dry carefully flip the pancake and cook until the other side is golden (about 2-3 mins.) Serve topped with powdered sugar or syrup and eat up!

Categories: Blueberries Tags: ,
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