While growing up, it was a tradition in my family to have pancakes and all the trimmings every Sunday morning. My mother would always make the pancakes and serve eggs and either bacon or sausage. All of us in our family even had our own favorite syrups to top the pancakes: my mother liked Karo, my father liked Mrs. Butterworth’s and I liked Log Cabin. This is what many families like to do on the weekends and that’s to have at least one special meal where the entire family is together. It’s memories like this that many families like to reflect on.
Among the favorite of all pancakes is the blueberry version. It’s really hard to beat a stack of hot, steaming blueberry pancakes. Great as they are, you may be interested in trying a variation of a theme. I’d like to suggest a pancake that’s full of blueberries set against a gingerbread background: “Blueberry Gingerbread Pancakes”.
This is a special pancake that combines two flavors in one and that’s the flavor of fresh blueberries and the spicy richness of gingerbread. If you enjoy either of these two flavors, you’re sure to love these pancakes. These may be served with the traditional butter and syrup or topped with fresh fruit. They’re wonderful either way you serve them.
There are some important rules in making pancakes, just like any other quick bread. First, use care not to beat or overmix the batter once the liquid ingredients are combined with the dry ingredients. The aim is to combine both mixtures ONLY until the dry ingredients are combined and no more. Overmixing or beating the batter would make the finished pancakes heavy and tough. Use careful, gentle mixing and you’ll have light, tender pancakes every time. Also, flip the pancakes only once when baking them. Multiple flipping will also cause the pancakes to become tough. A pancake is ready to be turned when bubbles have appeared on the surface and begins to appear dry. I usually lift the edge of the pancake to see if it’s browned and if it is, I then turn them over to cook the other side.
Make plans to have pancakes this weekend. Who knows?…..you may start and new weekend tradition!
BLUBERRY GINGERBREAD PANCAKES
2 C. All-Purpose Flour
1-1/2 Tsp. Baking Powder
1-1/4 Tsp. Ground Ginger
3/4 Tsp. Pumpkin Pie Spice
1/4 Tsp. Baking Soda
1/4 Tsp. Salt
3/4 C. Light Molasses
3/4 C. Buttermilk
3 Tbls. Vegetable Oil
2 C. Fresh Blueberries, washed and drained very well
Additional Vegetable Oil as needed for the griddle or skillet
Mix the first six dry ingredients in a medium bowl; in a large bowl, whisk the molasses, buttermilk, eggs and 3 tablespoons of vegetable oil; add the dry ingredients and whisk just until mixed; fold in the blueberries; brush a non-stick skillet or griddle with vegetable oil and preheat until a drop of water sizzles when dropped on it; spoon about 3 tablespoons of batter onto hot griddle for each pancake; cook for about 1-1/2 minutes on each side; serve immediately or keep warm in a 200 degree oven; serve with butter and maple syrup or fresh fruit. Makes about 16 small pancakes.