In the age of covid-19, we have seen a lot of restaurants release recipes to some of their most notable dishes.
I never used to be a pancake person, I grew up on crepes. Being a naturally loyal person I think I just always had a block in my head that by having pancakes, I would somehow be cheating on my beloved crepes.
I really needed to keep myself busy however during the first lockdown, so with all the acclaim Mildred’s Temple Kitchen gets with their pancakes, I figured it was time to give them a shot.
This past week when I made them, I incorporated some fresh raspberries as well, because really how can you go wrong with more berries?… you can’t!
I top my pancakes with a simple fruit compote. Either mixed berries (can purchase a bag frozen) or just straight blueberries. For every cup of berries I use, I add 1 tablespoon of brown sugar and 1 tables spoon of water. Put all ingredients in a saucepan, bring to boil on high heat for a couple mins and then lower to a simmer for about 15 mins. After you have a great fresh compote to use on the pancakes, yogurt… whatever your heart desires.
Also you do not need to go out and buy buttermilk, I tend to just make my own substitute at home. Easy buttermilk substitute is to just add one tablespoon of white vinegar or lemon juice to every cup of milk being used, let sit for about 15 mins. You will notice the consistency of the buttermilk changes… do not worry if you used less then 2% milk and it doesn’t look like very thick buttermilk. As a lower percentage milk is less creamy, you won’t get the same thickness but it still works as a lower calorie sub.
Mildred’s Temple Kitchen Blueberry Buttermilk Pancakes Recipe
(taken from Mildred’s Temple Kitchen blog, link below)
1/4 cup of white sugar
1/2 tsp of salt
2 cups of all-purpose flour
2 1/4 tsp of baking powder
1/2 tsp baking soda
3 large eggs
2 cups of buttermilk
1/3 cup of melted unsalted butter
1 cup of fresh blueberries
some extra unsalted butter to grease skillet
STEP ONE: In a large bowl, sift together the flour, sugar, salt, baking powder, and baking soda.
STEP TWO: In a separate bowl, beat the eggs with the buttermilk and melted butter.
STEP THREE: Using a spatula, combine the dry and wet ingredients to make a thick lumpy batter, taking care not to overmix.
The real trick to these is in the mixing. If you overtax the batter, your pancakes will not be as moist and delicate as intended.
STEP FOUR: In a nonstick skillet, melt some butter over medium-high heat (I start at medium-high but then usually need to lower to medium otherwise the pancakes get too brown). Ladle 1/3 cup of batter into the hot skillet and sprinkle with blueberries (or whichever berries you are using). Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.
STEP FIVE: When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 – 3 minutes per side. Keep them nice and warm by keeping them in the oven preheated to 250F.
STEP SIX: Smother with maple syrup, additional berries, dollop of whipped cream and if you want a dusting of icing sugar.
This recipe along with FAQ and demo video available HERE