Top | Breakfast
(recipe, Caroline Cummins)
These pancakes — adapted from the Joy of Cooking — have subtle flavor from the unusual blend of flours and spices.
- ½ cup spelt flour
- ½ cup whole-wheat pastry flour
- 1 cup unbleached all-purpose flour
- 3 Tbsp. sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground cardamom
- 1½ cups milk or 2 cups buttermilk
- 3 Tbsp. unsalted butter, melted
- 2 large eggs
- ½ tsp. vanilla
- 1½ cups fresh or frozen blueberries, or more to taste
- Butter and maple syrup, for serving
- In a small bowl, whisk together the dry ingredients. In a larger bowl, whisk together all the wet ingredients except the blueberries. Pour the dry ingredients into the wet and mix till just combined.
- Preheat a griddle or large skillet, preferably nonstick; otherwise, heat a little butter, vegetable oil, or bacon fat in the pan. Use a ⅓ cup measure to ladle out batter for each pancake onto the hot surface. Dot each pancake with several blueberries.
- When the batter is bubbling and some of the bubbles are popping, and the edges of the pancakes are starting to pull away from the griddle, flip the pancakes and cook until the undersides are slightly browned. Serve immediately, with butter and warm maple syrup. If you have any blueberries left over, scatter them atop the cooked pancakes.
If you find that your milk-based pancake batter is too thin, add 1/4 cup plain yogurt.