Blueberry Hotcakes and Honey to Warm You Up

Blueberry Hotcakes and Honey to Warm You Up

By Cal Orey

Enter pancakes also known as flapjacks, griddlecakes, and hotcakes. Often served at breakfast this popular food is topped with butter and maple syrup. Hotcakes are an American favorite that I, and perhaps you, too, have enjoyed since childhood.  But sometimes giving a classic flavored food, like pancakes, a twist is a welcomed change.

Since my life here in the mountains, I’ve made flapjacks from a store bought mix (with the directions to just add water), and have ordered them in luxury hotels from room service menus. But making them from scratch at home is heaven because you can control the size, ingredients, and add-ons that makes hotcakes scrumptious, and a healthful treat food that can make you feel like royalty.

Last year on Thanksgiving my waterbed heater broke. Worse, I found a hole on the mattress.  It was a sign that after decades it was time to dump it.  Bed less, I ordered a memory gel foam mattress to fit in my bed frame, an antique. Days passed, no mattress. It was lost in the Midwest.  The couch, loveseat, and futon were not the same. On Day 14, the online store promised me overnight delivery. Achy and sleep deprived, when it arrived, I made my bed, a sanctuary with new fluffy comforters and soft flannel sheets. The next morning I celebrated by whipping up pancakes and savoring them in bed.  But you can enjoy flapjacks any time, any day.

 Blueberry Lemon Buttermilk Pancakes

1 cup cake flour

1 ½ tablespoons baking powder

2 teaspoons granulated table sugar

¾ cup buttermilk

1 tablespoon European style butter with sea salt

1 brown egg, beaten

1 1/2-2 cups fresh blueberries (save half for topping)

Organic maple syrup or honey

European style butter

Whipped cream or confectioners’ sugar (optional)

2 tablespoons lemon rind

In a bowl, combine dry ingredients, flour, baking powder, and sugar. Add buttermilk, butter, and egg. Fold in half of the berries.  Use a non-stick skillet on medium heat. Drop ¼ to ½ cup spoonfuls of batter in circles in the pan. Drop a handful of berries on each one. When the pancake bubbles flip over and cook till golden brown. Top pancakes with a pat of butter, drizzle with syrup or honey, berries. Add a dollop of whipped cream or sugar, and sprinkle with lemon rind. Serves 4-8.

These pancakes are light and fluffy because of using cake flour. The blueberries give the hotcakes a tart and sweet flavor. A small amount of real butter adds a creamy texture and whipped cream is even sweeter with the tang of lemon. The morning I made blueberry pancakes and munched on them in my new, improved bed I was happy in the sierras.  Fabulous flapjacks are a luxury for snowy or rainy days ahead during the upcoming holiday. Sweet dreams.