These end-of-summer weekends have me feeling antsy for fall. The first blush of foliage has been turning up — seemingly overnight, as usual — and along with those crimson and gold leaves my mind is inching towards soup weather and sweaters. I love the fall, and then, I love the holiday season from Thanksgiving straight through New Year’s Eve. No Scrooges need apply. I love it all.
Of course, when you have a job that follows an editorial calendar that’s out of whack with the season (like earlier this month when I brought two plum puddings to the set of a photo shoot for the November/December issue) and a web calendar that’s sometimes in-season, sometimes not you’re always dipping into several months and holidays at once, so it gets a little confusing.
While the summer is still outside my window, though, I’m trying to make the most of it. This morning I walked a block over to the farm stand near my apartment and picked up the ingredients for a batch of summer blueberry buttermilk pancakes.
Nine times out of ten I’ll choose the eggs-and-toast option for breakfast, but sometimes you’ve got to get out the pure maple syrup and load up. The key is to stop before you reach that critical pancake point of no return. Cross it and you’ll spend the whole day on the couch — wanting to die.
That didn’t happen today, though. The stack in the photo went to John. Mine was a little smaller.
This is a good pancake recipe if you like yours light and fluffy but with crisp, buttery edges.
Blueberry Buttermilk Pancakes
Adapted from Betty Crocker Baking for Today
1 egg, beaten
2 tablespoons vegetable oil
1 tablespoon sugar (white or brown)
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk (see note)
3/4 – 1 cup blueberries
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, vigorously whisk together egg, oil, and sugar. Add buttermilk, then dry ingredients and whisk until well combined. Fold in blueberries.
- Heat griddle or skillet until 375 degrees or until drops of water sizzle and bubble when sprinkled on top (just under medium worked well for me). Add a pat of butter until it melts, then drop batter by 1/3 cup amounts onto the skillet. When bubbles break the surface and the edges are crisp and dry, flip the pancake and cook for another minute until both sides are done. Add more butter to the skillet between every few pancakes.
- Transfer each pancake to a plate and keep the stack warm in the oven until ready to serve.
- Top with pure maple syrup and enjoy!
Yield: About 8
Note: If you don’t have buttermilk on hand, place 1 tablespoon of white vinegar or lemon juice in a measuring cup, then add enough milk to make one cup. Let it sit for 5 minutes and voila — buttermilk.