Blueberry Buttermilk Pancakes

_MG_4864As I mentioned a few weeks ago, I went home to Minnesota for a week at the end of June. I love going home, not only for the opportunity to escape from New York for a little while, but also because my parent's house is such a lovely contrast from my little apartment in Brooklyn. One of my favorite things to do there in the summer is eat breakfast (or pretty much any meal) on the porch, and my mom surprised us all on the first morning of my trip with these delicious blueberry pancakes. The fresh peonies everywhere were pretty great too. _MG_4871 _MG_4869

The rest of the week was spent with family, eating, playing croquet, and reading -- all in all, a perfect vacation. _MG_4876

Happy 4th of July to all of you! Hope you are somewhere enjoying a few days off and celebrating the independence of our great country._MG_4881

 

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Blueberry Buttermilk Pancakes (adapted from Martha Stewart)

Heat griddle over medium heat. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Sprinkle 8-9 blueberries on each pancake. When pancakes have bubbles on top and are slightly dry around edges, (about 3 minutes) flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with maple syrup.

Gluten-free Pumpkin Pancakes

To celebrate my new apartment and new kitchen(!), Ari and I decided to make celebratory fall pancakes last weekend. This was a big step for me, as I mentioned before that gluten-free flour has been difficult for me to accept; and I also have issues with pancakes. Not big ones -- I certainly like pancakes fine, but given the choice, I would always choose waffles or french toast or eggs Benedict over a pancake. However, luckily Ari convinced me to try some appropriately fall-like pumpkin ones, and luckily I agreed. My main issue with pancakes is that they are too heavy, but since these have the egg whites folded in separately I found that problem was diminished. The result was quite lovely and light, with just a hint of pumpkin spice -- perfect for a cool Sunday morning.

Spiced Pumpkin Pancakes (adapted from Bon Appétit)

1 1/4 cups gluten-free flour (or all-purpose flour) 3 tablespoons sugar 2 teaspoons baking powder Pinch ground cloves 3/4 teaspoon salt 1 1/3 cups milk 3/4 cup canned pumpkin purée 4 large eggs, separated 1/4 cup (1/2 stick) unsalted butter, melted 1 teaspoon vanilla extract

Preparation

Mix first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter. Brush large nonstick skillet or griddle with butter, and heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with maple syrup.

We also served them with home-made ricotta cheese, which I will be attempting again and saving for another post once I figure out how to properly drain it. Pictures for now were taken on my phone; hopefully I will be able to upgrade to a better camera soon. Ah, the joys of moving when you can't find anything.