inspired by the mid-week pancakes, i volunteered to make pancakes on saturday morning. the success of the last ones also left me a little cocky, so i got pretty experimental. what follows is the approximate “recipe” (note the quotes), arrived at by crossing out and re-writing a lot of the measurements over and over as i added this and that (often an extra 2T of flour) to the mixture. this is not science, but it is delicious.
blueberry pecan pancakes
2 c – 2 T unbleached flour
~4 T flaxseed meal
~6 T ground pecans
3 T ground dessicated coconut
3 T sugar
3 t baking powder
1/2 t salt
1/2 t ginger
1/4 t cinnamon
1/4 t nutmeg
2 large eggs
1 scant cup milk
1 c soymilk (hey, i ran out of milk)
1.5 c frozen blueberries
when tasting the finished product, you couldn’t really identify the coconut or the spices, but i guess that the amounts were pretty small, given that i ended up with quite a bit more flour than i had started with. still, we really enjoyed these pancakes (L said “delicious” a number of times), and i suspect that all of the ingredients contributed to the depth and heartiness of them. in fact, they were the best pancakes i’ve had in a long time.
as a disclaimer, if you’re into super light and airy pancakes (what i would call average or tasteless), these aren’t for you. these aren’t too heavy, but they’re denser than your average pancake.
i had some blackberries in the fridge that i’d gotten for cheap(er) because they were pretty ripe, and i knew i had to use them soon. breakfasty starches always go better with fruit, in my opinion, but logan doesn’t like the seeds in blackberries… so i got rid of the seeds:
blackberry pear compote
2/3 pint or so of blackberries
cherry juice (maybe 3/4 a cup?)
1 bartlett pear, firm but ripe
1 T sugar
i simmered the blackberries in the juice for a while and kind of mashed them up with a spoon, added the sugar, and continued to simmer for another minute or two. mashing with a spoon is not at all recommended… this was needlessly difficult. my excuse is that i had the measuring spoons in my hand and i kind of just went for it.
next i used a wooden spoon to push this mixture through a fine strainer, to remove the seeds. noticing that i didn’t have a whole lot of blackberry pulp, i decided to peel and slice a pear, and throw it back in the pan with the blackberry syrup. i cooked this long enough to warm the pear pieces through, then turned it off.
next time, i will add the sugar at the end, with the pears… doing so before straining the seeds out of the blackberries was pretty dumb, particularly when blackberries are so expensive! the mixture got sort of jammy as the sugar cooled. oops.
L’s job was to pick up bacon, soymilk, and a couple of other things, then to cook the bacon. in a stroke of genius, i had him throw in some veggie sausage links to cook with the last slices of bacon. it was a Success (capital s), as evidenced by my inability to resist biting into one of mine before taking the picture (below).
that’s maple syrup drizzled over the top, and coffee (in The Mug of Freedom) and sauvignon blanc on the side. because we’re bruncheriffic.