Sunday, May 1, 2011

almost a chef: blueberry pancakes

It's a beautiful day in Ithaca and what better way to start the morning than with blueberry pancakes?!?  Jason made the request last night and I gladly obliged especially since I miss being able to cook for someone, other than myself 

Since I have been on this no carb/low carb kick, I haven't made pancakes in at lesat 6 months.  With that said, I have never been a fan of pancake mixes especially since it is so easy to make them from scratch.  Instead of using my go-to pancake recipe, I remembered that Gwyneth Paltrow has a feature in this month's Self magazine, including recipes from her new cookbook.  I decided to give her dad's pancake recipe a try: Bruce Paltrow's World Famous Pancakes (best if the batter is made the night before).  I simply added blueberries to the below recipe.

The pancakes were super light and not too sweet.  The blueberries gave a nice tartness as well!

Next up:  Spaghetti squash -- satisfies my pasta cravings!


  • 1 1/2 cups unbleached all-purpose flour
  • 3 tablespoons sugar
  • 1 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs (preferably organic)
  • 3 tablespoons unsalted butter, melted and cooled slightly, plus 1/2 tsp per batch to grease pan
  • 1 1/2 cups buttermilk
  • About 1/2 cup whole milk
  • Maple syrup (I used Agave Nectar -- very yummy)

  • Combine flour, sugar, baking powder and salt in a bowl. Whisk eggs, 3 tbsp butter and buttermilk in another bowl. Whisk wet ingredients into dry ingredients until just combined. (Small lumps are fine.) Cover batter and let rest overnight in the refrigerator. Heat a large greased griddle or large nonstick skillet over medium heat. Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes. Working in batches of three pancakes, spoon batter onto griddle or skillet. Cook until surface of pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 2 to 3 minutes. Drizzle warmed maple syrup over pancakes; serve.

  • 372 calories per 2 pancakes with 2 tbsp maple syrup, 11 g fat (6 g saturated), 60 g carbs, 1 g fiber, 9 g protein

1 comment:

  1. I must thoroughly agree that the pancakes were excellent!