ezRecipe-Zee: Cooking Recipe: How to make 4 Grain Blueberry Pancakes

4 Grain Blueberry Pancakes

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Date Added:	April 15, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Breakfast / Brunch, Copy Cat / Restaurant

Ingredients:

1     pint          blueberries
                    = (or strawberries, etc.)
                    === 4-GRAIN PANCAKE BATTER ===
1 1/2 cups          all-purpose flour
2     tablespoons   old-fashioned oats - (heaping)
2     tablespoons   toasted wheat germ - (heaping)
2     tablespoons   coarse yellow corn meal
1/2   teaspoon      baking soda
1 1/2 teaspoons     baking powder
2     teaspoons     sugar
1/2                 tespoon salt
2     large         eggs
1 1/2 cups          buttermilk
1/4   cup           whole milk
                    = (or 20% or skim)
5     tablespoons   melted butter
                    = (reserve 1 tbspn for griddle)

Directions: one line for each direction. When saved the lines will be numbered.

Prepare the pancake batter by mixing all ingredients together in a bowl. Beat together eggs and milk. Pour the liquid into the dry ingredients and use a fork to mix until there are no pockets of dry mix left. Do not overbeat. Drizzle in the melted butter and cut it through the batter. It's OK if a few streaks show on the surface.
Half of the berries should be cooked into the pancakes, and the other half should be saved to scatter over the top of the cooked pancakes for serving. Butter the heated griddle or pan. Knowing that you're making 10 pancakes, you might want to make a rough estimate of the number of berries you will use for each pancake before starting.
Pour the first pancake and distribute the blueberries evenly over the surface. Avoid the extreme edges. Proceed with the next pancake. If you're using a griddle that will accommodate 6 or more pancakes, contine this way until you've maxed out the griddle, then return to the first pancake and check it. Each pancake should cook approximately 3 minutes on the first side and 2 minutes on the second.
Arrange the pancakes on your plate, scatter some fresh blueberries over them and serve with maple syrup.
Note: If a berry should break on the cooking surface and you're going to cook another pancake there, a dribble of water or club soda and a scrape of the spatula will clear it. After the liquid has evaporated, heat up some more butter and resume cooking.
This recipe yields 10 pancakes.
Comments: Blueberries are ideal for pancakes, and as you might guess, they occupy a special place in my heart. We also use sliced strawberries in our Lumber Jill breakfast, which is two strawberry pancakes, two scrambled eggs, and two pork or turkey sausage patties. Any slightly tart berry will work wonderfully with pancakes, although I don't recommend cooking blackberries or raspberries into the pancake. Just scatter a nice amount on top. The 4-Grain Pancakes batter works beautifully with berries, and it is what we use at the restaurant.

Rating: ()

Added On: April 15, 2008

* "The Good Enough to Eat Breakfast Cookbook" by Carrie Levin