RECIPE #181, DAY #218
ORIGINAL RECIPE: “Todd’s Famous Blueberry Pancakes,” from Alison on AllRecipes.com*
TIMING: 20 minutes-1 hour
DIFFICULTY: It takes some finesse and experimentation to cook a great pancake
TOOLS: A stovetop or electric griddle
COOK TYPE: Stovetop or electric griddle
HEALTH: Yes, I used all purpose flour in the this recipe, which is not the healthiest option. However, I added cranberries, which are wonderful for you, as is the orange zest.
EXPERIENCE: At the end of the fall, I was wandering through my least favorite store when I saw the coveted display of bags of fresh cranberries. And, lo and behold, they were organic and discounted to 25 cents per bag! I grabbed a cart-top full, then threw them in the freezer to last the whole winter long.
Trying to get the house ready for showing, I have decided to thin out the pantry as much as possible. So I noticed the cranberries in the freezer and devised some ways to use them up soon. And when I put pancakes on the weekend schedule, it seemed like a match made in heaven.
In the end, the cranberries had an off-putting taste. But I honestly think it was a bad batch of cranberries. They are supposed to taste tart and just a little bitter, but not off-putting. I added a little more sweet and orange to make these pancakes much better.
NOTES: I love to double-batch pancakes and either refrigerate or freeze the extras to eat–fresh out of the toaster–the next day (or, in the case of freezing, a week or 2 later). This batch makes about 16 pancakes.
- Preheat your griddle or griddle pan to 390F.
- In a mixing bowl, sift together 2 1/2 cups all purpose flour, 1/4 cup granulated sugar, 2 tablespoons baking powder, and 1 teaspoon salt.
- In a small bowl, whisk together 2 eggs, then 1 1/2 cups milk, 1/2 cup orange juice, 1/2 teaspoon vanilla, and the zest of 1 orange. Stir into the dry mixture just until combined, then stir in 1 tablespoon melted butter. Fold in 1 cup defrosted cranberries (dried well). Let the batter sit, for up to 1 hour.
- Pour batter onto the griddle by the 1/4 cup-full. Cook until bubbles appear over the top of the pancake and bottom is golden brown. Flip over and cook until brown on the second side.
Serve with butter and maple syrup.
*Recipe changed from the original.