Archive for the 'breakfast' Category

Blueberry Barley Pancakes

Blueberry Barley Pancakes 1 Blueberry Barley Pancakes

Regret can be a tedious roommate to live with – some days are hard to slog through under the weight of it, other days I’ll find it has packed itself away in a closet, leaving me to get on with things.

Blueberry Barley Pancakes 3 Blueberry Barley Pancakes

I almost always get restaurant regret – since I was a kid I find myself wishing I had ordered whatever I see going by as I eat whatever it is I thought looked best at the time.

I know better now than to order pancakes when we go out for breakfast. I’m always lured by the short stack with a promise of butter, syrupy fruit and whipped cream – I’d never go so far at home – but inevitably leave feeling (appropriately) as if I’ve eaten half a cake. I prefer the grainier pancakes we have at home – this week it’s been barley pancakes, not too tweedy, but made with barley flour in place of the usual all-purpose. I find comfort in making pancakes – it makes me feel on top of things, as if I’m completely on the ball and I’ve already accomplished something first thing in the morning, regardless of the size of my to-do list. I should start adding “make pancakes” to it so I have something to scratch off.

Blueberry Barley Pancakes 2 Blueberry Barley Pancakes

With blueberries from the freezer, simmered with sugar or maple syrup until they pop.

No regrets.

Blueberry Barley Pancakes

One of everything makes enough for 4 big pancakes – it’s easy to double the recipe for more.

1 cup barley flour
1 tsp. baking powder
pinch salt
1 cup milk
1 large egg
1 Tbsp. canola oil (or other mild veg oil – plus extra for cooking)

1 cup fresh or frozen blueberries
sugar to taste (a couple tablespoonsish)

In a medium bowl, whisk together the barley flour, baking powder and salt. Add the milk, egg and oil and whisk just until combined.

Set a heavy skillet over medium-high heat, drizzle with oil and wipe it around the pan with a paper towel. Reduce the heat to medium-low, pour in about 1/4 of the batter and cook until bubbles start to break through and the surface looks matte. Flip with a thin spatula and cook until golden on the other side. Repeat with the remaining batter.

Meanwhile, simmer the berries and sugar (no need to add liquid – the berries will provide their own) until the berries pop and it looks saucy. Add more sugar or a splash of lemon juice if it needs it.

Serve the pancakes warm, topped with berries. Serves 4.

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April 12 2014 | bread and breakfast | 8 Comments »

Apple Fritter Pancakes

apple fritter pancakes 1 Apple Fritter Pancakes

I apologize to all of you not in Tofino for spring break this week for my incessant tweeting of non-snow covered beaches and fish and chips and ice cream. We were starving for something green, and so piled in the car and made the trek – it only took ten hours of driving west to find a patch of grass. And then to cross Vancouver Island to find this – the path leading to Florencia Bay on Long Beach.

Tofino path Apple Fritter Pancakes

Totally worth setting aside the to-do list (which I’m certain is multiplying on its own in our absence) and making the road trip. If it makes you feel any better, a chilly southwesterly blew in last night and now it’s cold and wet and windy (but no less green and beautiful).

misty beach 2 585x453 Apple Fritter Pancakes

I excused our trip not only because I felt it necessary to remind W that grass exists, but because many hours of boring book editing lie in wait for me to tackle – the perfect task for a dozen hours trapped in a moving car.

Tofino Collage Apple Fritter Pancakes

Mostly we’ve been eating fish and chips, walking on beaches and through rainforests, stopping every morning (or afternoon) for good locally-roasted coffee and from-scratch beer-glazed doughnuts, and because it’s a week of Sundays, in the mornings W and I have been playing Monopoly, watching AFV (he’s hooked, and subsequently attempting to feign dramatic wipeouts and can Mike with soccer balls) and making pancakes.

apple rings Apple Fritter Pancakes

And because we brought an enormous bag of apples with us we’ve been slicing them thinly and dipping them in cinnamon-spiked pancake batter and then cooking them until golden and crisp, with a tender piece of apple in the middle. With maple syrup, natch.

apple fritter pancakes 2 Apple Fritter Pancakes

Apple Fritter Pancakes

1 cup all-purpose flour
1 Tbsp. sugar
1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 large egg
1 Tbsp. canola oil
2 tart apples

In a large bowl, stir together the flour, sugar, cinnamon, baking powder and salt.

In a smaller bowl, whisk together the milk, eggs and oil; add to the dry ingredients and whisk just until combined.

Set a large, heavy skillet over medium-high heat and drizzle it with oil, then swirl it to coat the pan. Turn the heat down to medium-low and wipe the pan out with a paper towel.

Cut the apples crosswise into 1/4-inch thick slices; remove the middle core (if needed) with the tip of a sharp knife. Dip the apple slices into the pancake batter and place in the hot pan; cook, turning with a thin spatula, until golden on both sides. Repeat with remaining apples and batter.

If you need to keep the finished pancakes warm, keep them uncovered on a plate in a 250ºF oven. Serve warm, with butter and maple syrup.

Makes about 12-18 apple fritter pancakes.

pixel Apple Fritter Pancakes
button print gry20 Apple Fritter Pancakes

March 25 2014 | breakfast | 9 Comments »

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