foodie friday {simply special}

Recently I made our favorite pancakes.  The recipe hails from America’s Test Kitchen, a cookbook that is full of helpful tips that teach how to make the best (fill in the blank).  The picture shown in the cookbook inspired me to elevate what we already find delicious to the next level, without adding unnecessary fat and calories.  You’re going to want to try this!

OUR FAVORITE PANCAKES, ALL DRESSED UP

1 c. white flour + 1 c. wheat flour

2 T. sugar

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 large egg

3 T. melted unsalted butter

2 c. buttermilk **

canola oil

Heat your oven to 200 degrees.  Have a sheet pan with a cooling rack on top ready to go.

Preheat a nonstick skillet over medium heat for 3-4 minutes while you combine ingredients.

Stir together dry ingredients with a whisk.  In a separate bowl, combine melted butter and egg with a whisk.  Add buttermilk.  Make a well in the center of dry ingredients, pour wet ingredients into the well.  Combine with a whisk.  The key here is not to over mix, or your pancakes will turn out tough.

Add a touch of canola oil to your warm skillet, spread around.  Pour batter into the pan and cook until bubbles begin to form around the edge.  Flip and cook until golden brown on the flip side.  Transfer to the wire rack and keep warm in the oven.

*************

Now here comes the really good part…

Warm your plate(s) in the oven for a few minutes.  Transfer a stack of pancakes onto a plate.  Drizzle with real maple syrup, top with a little pat of butter and a sprinkling of blueberries.  (really, any fruit will do)  Allow to warm in the oven for 3 or 4 minutes.  The blueberries will soften and intensify in flavor, transforming your humble pancakes into an extra delightful treat.  Then, when a plate of bacon gets passed around the table, you are welcome to decline the added fat and calories.  You’ll be in heaven with this simply special take on classic pancakes!

Enjoy!

Nicole

** P.S. If you don’t have buttermilk on hand, you can make it by whisking 1 T. fresh lemon juice with 2 c. milk in a medium bowl.  Allow to stand for a few minutes to thicken.  Voila!  problem solved.