Rustic sour-milk pancakes make for a delicious breakfast, especially when topped stewed blueberries and maple syrup. This recipe is adapted from Edna Lewis' The Taste of Country Cooking (Knopf, 1976) by Tim Mazurek for his column Back of the Bookshelf.
FOR THE SAUCE
- 2 cups blueberries, fresh or frozen
- 1⁄3 cup sugar
- 1⁄3 cup water
FOR THE PANCAKES
- 1 1⁄2 cups sifted flour
- 1⁄2 cup whole wheat flour
- 1⁄2 tsp. salt
- 1⁄2 tsp. baking soda
- 2 tsp. Royal Baking Powder*
- 1 egg, beaten
- 1 tbsp. melted butter
- 2 cups sour milk or buttermilk
Make the sauce: Place the berries, sugar, and water into a quarter saucepan. Set the pan over a medium flame and bring to a boil. Turn the flame down, leaving the berries a a quiet, rather gentle boil for 3 to 4 minutes. Put sauce aside and reheat just before serving.
Sift flour, salt, soda, and baking powder into a mixing bowl. Add beaten egg and melted butter. Mix well by stirring. Add milk and stir well.
Pour on sizzling-hot greased griddle. When the cakes become quite puffed and show tiny bubbles, turn and cook a few minutes more. Serve with stewed blueberries and maple syrup.
*Royal Baking Powder is no longer available, to replicate: mix 2 parts cream of tartar with 1 part baking soda.