Sunday morning, I awoke to a gentle drippity-drop rain outside my window. I love the rain. Though I like a lot of things about California (including the weather), I miss thunderstorms. I grew up (mostly) in Savannah, Georgia where in the middle of summer we’d see the big dark clouds roll in and the sky would just open up… raindrops the size of half dollars, thunder, lightning… and it would be over in an hour or two. Warm, summer rain smells so good. But since it doesn’t rain that much here in California, I will take what I can get; even if that is a light, chilly rain that lasts for days.
After listening to the rain for a while, I rolled out of bed with an empty stomach. Not just a normal empty stomach. No, this was a vast emptiness that could only be filled by pancakes.
I turned to my shelf of cookbooks. Always up to try a new recipe, I started with my newest cookbooks first but they either were sans pancakes or had frou-frou fancy pancakes which sounded delicious but not what I was after this time. So I turned to the classic: Joy of Cooking. It is the first cookbook I ever used as a kid. I don’t turn to it very often now, but I can’t imagine being without it in my library.
I was only feeding my own empty belly so I cut the recipe in half. This turned out to be the perfect amount for two (I had leftovers). I also replaced the milk with buttermilk and added some blueberries because buttermilk pancakes are awesome and blueberries are almost de riguer in my pancake world.
Buttermilk Blueberry Pancakes
(adapted from Joy of Cooking)
3/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
7/8 teaspoon double-acting baking powder (basically 1 scant teaspoon)
1 egg, beaten
1 1/2 tablespoons melted butter
1/2 cup buttermilk (or a little more if batter is too thick)
1/2 cup frozen blueberries
1. In a medium bowl, mix the dry ingredients.
2. In a separate bowl, combine the egg, butter and buttermilk.
3. Mix the liquid ingredients into the dry ingredients, just until combined (there will be lumps, but that’s ok).
4. You’ve got your pan ready, right? In a fry pan or on a griddle, melt a little butter. Ladle on the batter. At this point, sprinkle a few blueberries on each pancake.
6. Spread on a little butter. Pour on the (real) maple syrup. And grab your fork!