Kitchen Experiment – Amped Blueberry Pancakes!

Yesterday after work I was looking through the fridge and pulling out stuff to make dinner.  Seeing the blueberries I purchased recently got me thinking that I need to make something from them.  However, nothing was calling to me off-hand.  I looked over at the kitchen counter and saw the remaining whole wheat flour and realized a baking-ish type thing could be in my near future.  Knowing that I had a relaxing weekend awaiting me, the thought of pancakes came to mind…woohoo!

So here’s what happened, and… just remember (or learn for the first time) that before you continue reading this recipe attempt. I experiment in the kitchen.  I mean it.

I have an addiction that came about in the past year; listening to an audio podcast of a show on NPR titled “The Splendid Table” that I have enjoyed quite a bit.  A few episodes ago there was an interview about ‘apps’ on mobile devices.  I made note of downloading the app recommended titled ‘Big Oven‘.  I have to say that based on the one thing this app was recommended for, I LUV THIS APP!  The big selling point (for a free app) is that the mobile apps have the unique “Use up Leftovers” feature where you can choose three items that would be ingredients (like slot machine tickers) and pull up recipes that include those ingredients from a database of over 200,000 recipes!  AND it’s supported on a whole bunch of platforms: Android, Kindle Fire, iPad, iPhone, iPod, Windows, Windows Phone, Web.  So I absolutely recommend it!

Okay, enough about the app.  Onto today’s kitchen experiment, blueberry pancakes with fun extras that are healthier for us!

Using the BigOven app, I entered flour (whole wheat was not an option to choose), blueberries and eggs.  Low and behold I got about two dozen recipes to review.  I choose amongst the ‘muffins, cakes, scones’ etc. the Lazy Day Blueberry Pancakes recipe, rated four out of five stars.

So here’s the ingredient list for today (some items have ‘off’ amounts because I used things on hand):

1 7/8  organic whole wheat flour            1/2  tsp salt

1/4  tsp baking soda            1  Tbl baking powder

1/4  cup raspberry sugar (crystals infused with raspberry extract)            2  tsp powdered lime juice

2  farm fresh eggs            1  cup organic full fat yogurt

1/4  cup melted butter            1/4  cup ginger syrup

2  farm fresh eggs            1/2 cup of water (not pictured)

1  cup whole fresh blueberries            zest of one whole lemon

And here’s the steps to follow:

Mix together dry ingredients in a large bowl and whisk to blend together evenly (flour, baking powder, baking soda, salt, lime powder and raspberry sugar).

 

 

In another smaller size bowl, lightly beat the eggs with the whisk, then pour in the yogurt,  butter and ginger syrup.

Then pour the wet mix into the dry mix.  I used a wooden spoon, not the whisk, to bring everything together.  This is when I remembered that whole wheat flour absorbs more humid and can dry out the final product.  (Thanks Anne Burrell for that nugget of knowledge!)  But it was too late to recall that it’s best to do a 50/50 mix of AP and whole wheat flour.

So I slowly added the equivalent of a half cup of water to thin out the thick batter (which was far more like bread batter versus pancake batter).  Once I reached the consistency I was expecting, I added the blueberries and half the lemon zest.

 

Now it was time to cook them up stove top in a sprayed frying pan.  I scooped about 1/4 cup of batter for each pancake.  Because the batter was thicker, the typical ‘bubbles’ appearing is time to flip didn’t really happen; so I worked to keep an eye on them.

 

This recipe yielded 14 little pancakes.  I sprinkled them with powdered sugar and the remaining lemon zest.

 

 

For serving, not to sound snobbish but I have become a dedicated fan of true, real maple syrup (not the mock liquid in a plastic bottle), I drizzled a little on the pancakes.  According to the calculations of an app I use for tracking my dietary intake, roughly each pancake comes out at 140 calories (without syrup).

So I thoroughly enjoyed a small stack of them and packed the rest away for the freezer, allowing me to treat another breakfast in the future.  Now the name of the original recipe that started this thing rolling today might be true in perspective.  It took a little while to get the Mise en place ready since I was modifying the recipe, but overall looking back, it went pretty quick.  I think if I made this recipe on a regular basis (potentially know it off the top of my head), then the speed with which it comes together would be not all that much time commitment.

All that said, don’t be afraid to get in the kitchen and learn how to make food you love because we should all eat what we love, not what someone else thinks we should love.  🙂

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