Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all the daylight hours in the open air.
~Nathaniel Hawthorne

Thursday, 27 August 2009

Blueberry and Granola Buttermilk Pancakes



When I was growing up, my mother only ever made pancakes once a year, on Shrove Tuesday in February, Pancake Day. It was a day we looked forward to all year and we would gorge ourselves on them until we couldn't eat any more. We never ever had them for breakfast, ever . . . and we never ever had anything but ordinary plain pancakes, there was never anything added . . . like buttermilk or blueberries . . .



When my own children were growing up I think I made pancakes every Saturday morning for years and years. I began to appreciate why my mother had only made them once a year. It's an arduous job standing at the stove for what seems like hours, flipping pancake after pancake, only to watch them consumed and inhaled as soon as you scoop them out of the pan! But then motherhood has it's rewards and so you do it . . . and I always made buttermilk pancakes and often added blueberries, much to my children's delight.



If I hadn't added blueberries, I served them up with a big bowl of chilled tinned sliced peaches. Oh, they are lovely spooned over top and covered with lashings of maple syrup . . .



As an adult, pancakes are a treat that I splurge on every once in a while. Never for breakfast . . . I am never all that hungry first thing in the morning, a bowl of cereal usually does me fine, although I do confess to occasionally indulging in an entirely hedonistic fry up . . . Pancakes for supper suits me very well.



Perhaps its a throwback to my childhood . . . or not. But I do like them for supper every now and then. The other day I sprinkled blueberries and granola over top as I cooked them. It was lovely . . . sweet and berry-like and scrummily crunchy and nutty. It almost felt like dessert . . .



Especially when I added the butter and the maple syrup. Right now I am in live with Dorset's Honey Granola, which was perfect as there isn't huge lumps of nuts like my homemade version. Oh they were lovely, and I am thinking now that a dollop of greek yoghurt and some honey drizzled over would have been even lovelier than the maple syrup and butter . . .



Be warned however, the granola will soften upon standing so you will want to eat every scrumptious bit on the day/night. Don't let your imagination stop there though . . . a cooking pancake is the perfect canvas for lots of things . . .



dried cherries and chocolate chips . . . chopped toasted pecans or walnuts . . . sliced bananas and flaked coconut . . . slices peaches, pears and cardamom . . . chopped apples, sultanas and cinnamon . . . fresh raspberries and blackberries . . . dried cranberries, and white chocolate chips . . . poppy seeds and lemon zest . . . why not let your imagination go wild!!



*Blueberry and Granola Buttermilk Pancakes*
Makes about nine 6-inch pancakes
Printable Recipe

I love buttermilk pancakes full stop, but when you top each one with a sprinkle of blueberries and granola they take on an entirely new life. You get the sweetness of the berries, and then the crunch of the granola. Healthy, healthy, healthy! With the anti-oxidants from the berries and all the vitamins and goodness from the granola you almost feel like mother earth herself! Of course a pat of butter and some pure maple syrup complete the picture!

2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 TBS white sugar
2 large eggs, slightly beaten
(I use only free range organic)
3 cups buttermilk
4 TBS butter, melted
plus butter for greasing the skillet
a small punnet of fresh blueberries
about 1 cup of crunchy granola



Sift the flour, baking powder, soda and salt into a bowl. Whisk in the sugar. Beat the eggs, buttermilk and melted butter together. Pour over the dry ingredients and whisk together until combined. The mixture will have small to medium lumps and that is ok, it's what you want.

Heat a large skillet over medium heat until very hot. Brush with some butter, and then ladle in about 1/2 cup of the pancake batter. Sprinkle with a few blueberries and about a TBS of granola. When the surface of the pancake is covered with tiny bubbles and they appear dry around the edges, flip over and cook on the other side until golden brown. Place on a heatproof plate in a warm oven to keep warm while you cook the remainder of the pancakes. (Brush the pan with a bit more butter each time) Serve hot with butter and Maple Syrup.

5 comments:

Tracy said...

Oh, these are good... I love the bit of granola in here--so healthy! I must show this recipe to Hubby...He's the Pancake King at our house! ;o) Happy Day, Marie--LOVE YOU ((BIG HUGS))

Gloria said...

Marie, I really love and enjoy your blueberries panquekes, of course, I love blueberries, beauty pics, dear Marie if you have time stopping by at my blog Im bloganiverssary and have agiveaway, xxx and huggssss, gloria

Hilary said...

What a neat idea - I've never seen this before.

Sophia said...

Wow...you really do have some of the most incredible foods/recipes on your blog! I would have never even begun to think of putting granola in pancakes. I will most certainly have to try that now.

Mette - kokholmsk.blogspot.com said...

Hello Marie...

I am writing you from Denmark and I find your blog very interesting. I look forward to being inspired by your blog.
I hope you take no offence in what I do which is translating and adrusting recipies into danish, because some of the ingredienses you use in the UK we can not buy in Denmark...

Kind regards

Mette from Denmark