Buttermilk Pancakes with Blueberry Sauce

pancakes

I had just cracked two eggs into a bowl this morning, readying Wyatt's usual omelette, when he called from the living room, "Mom, can we have pancakes this morning?" On top of that, as I was putting Loretta to bed last night, she said, "Mom, I have two dreams. One is that we will spend the day together tomorrow, and the the other dream is that we will have pancakes for breakfast." I double-dog-dare you to resist that.

I had no intention of posting about this since I already have at least two other pancake posts, and there's nothing special about this recipe. Then I decided that 1) I'd rather keep in touch with you than hold out for some spectacular recipe and 2) I have quite a bit more to say on the subject of pancakes and stewed fruit. Of course, you are not surprised by this.

On pancakes, here's where I stand currently:

  • The only reason I don't make them every time Wyatt and Loretta ask for them is that they derail me from my healthy breakfast regimen--granola and yogurt, oats, wheat toast and an egg, etc.
  • For several months, I've been obsessed with Molly's oatmeal pancakes. The kids like those, but they'd prefer these. I give in every once in awhile. Plus, those little wonders require thinking ahead a whole night before.
  • I never order pancakes out. Sometimes, they arrive lukewarm (horrors!), they're usually overpriced, and, snobbily, they are never as good as mine.
  • As I have mentioned a bazillion times, I always have buttermilk in my fridge. If you love pancakes, I recommend adopting this strategy.
  • I have stopped using my double-burner nonstick griddle in favor of my 10" cast iron skillet. A 12" would be ideal, but Yancey might annul our marriage if I brought home another pan. Cast iron skillets cook perfect pancakes every time, and it's worth the wait.
  • I cook them in butter. You could go all unsaturated on me and use vegetable oil, but I would still like you.
  • The biggest favors you can do your pancake batter are 1) Don't over-stir it. Leave lumps and 2) Let the batter sit for 10 minutes before you portion it into the pan. This helps the gluten develop and results in much fluffier morsels.

On stewed fruit (in this case, blueberry sauce), here's where I stand:

  • Sometimes, yours truly purchases a whole flat of berries at the farmer's market with no plan for it. If a pint or two of those precious berries needs to be used up, this is what you can do with them.
  • Cooking fruit down with a splash of water and some sugar is timeless, easy, elegant, and saves softening fruit from the brink.
  • If you've got leftover stewed fruit, put it in a smoothie.
  • For berries with lots of water content (raspberries, blackberries), you'll need to add a couple teaspoons of corn starch to thicken it up for a sauce.
  • This sauce was Wyatt's idea this morning. I asked if they wanted blueberry pancakes or regular (wouldn't you like to be a kid in this house? Sheesh.) and Wyatt said, "Why don't you make blueberry sauce?"

Goodness. I had more to say than I thought I would. They were delicious. Loretta ate them with her shirt off.

Buttermilk Pancakes with Blueberry Sauce
Makes about 12 medium pancakes. This recipe is almost identical to the base of this one, except I've started adding melted butter to the batter. &%$!! If you're going to eat pancakes, you might as well really eat them. And, if you sub raspberries or blackberries for the sauce, make sure to add 2 tsp. corn starch before you simmer it so the berries thicken up.

1 1/2 c. flour
pinch salt
1 Tb. suguar
1 Tb. baking powder
1/4 tsp. baking soda
2 eggs
1 1/2 c. buttermilk
3 Tb. melted butter, cooled

Combine all dry ingredients in a medium bowl. In a smaller bowl, whisk eggs and buttermilk together. Add buttermilk mixture and butter to dry ingredients, gently stir just until combined, leaving some lumps, and let batter sit for 10 minutes. Melt a bit of butter in a cast iron skillet, heat over medium heat until gently foaming, and make pancakes whatever size you want them. Flip them when bubbles are forming.

For blueberry sauce: In a small saucepan, combine 2 c. blueberries with 1/4 c. sugar and a splash of water. Cook on medium high until blueberries are bursting and forming a sauce, about 5-7 minutes. Stir frequently. You can mash up the blueberries with the back of your spoon if you're impatient.