I am officially back in action, and man, does it feel good! I’m still asking Andy to drain heavy pots of pasta for me, and I’m still a little slower at chopping things, but I am making dinner and (perhaps more importantly) dessert again. For which Andy is very grateful. He did say that he’s going to keep helping with the dishes, something I’m very grateful for. There’s nothing like a broken bone to make you appreciate the little things in life. 🙂
Last Saturday was the first day that I not only felt good enough to get back into the swings of things, but also had enough time to play around in the kitchen. I started the day with blueberry pancakes, made a lemon-asparagus-feta salad for dinner, whipped up some caramelized onion dip and baked some fantastic strawberry-rhubarb bars for dessert. The kitchen was a mess. It was fantastic. I was even able to take pictures of three of the four items! That’s a personal best for me! (The strawberry rhubarb bars didn’t last long enough for pictures. I know Deb says that you’ll get 8-16 servings, but I have to disagree. One 8″ pan feeds four adults, which is slightly embarrassing when you realize that those same four adults also did a number on the onion dip before they got anywhere near the bars. Ahem. Moving on.)
So, let’s start at the beginning and talk about pancakes, OK? I’m normally more of a waffle or French toast girl, but for some reason, I really wanted pancakes Saturday morning, and not just any pancakes. Blueberry pancakes. So while Andy slept in, I hit up the internet for a good pancake recipe. Of course, we were completely out of buttermilk, so that eliminated an entire category of pancakes for me, since I didn’t feel like “faking it” with milk and vinegar. A little more searching turned up multigrain blueberry yogurt pancakes on Annie’s Eats, which led me to the original recipe over at Smitten Kitchen.
I liked the idea of a pancake that wasn’t completely like eating dessert for breakfast, but I didn’t have rye or barley flour in the house. Hmm. Then I noticed that someone had commented on Annie’s site and said that they ground up oatmeal in the blender and used it as “oat flour” instead. That sounded do-able, especially since Andy was awake by this point and wouldn’t be disturbed by the
jet engine food processor in the kitchen. That was it. I was out of bed and in the kitchen.
The batter was really thick, which meant that my first few pancakes weren’t the prettiest, but they tasted fantastic, especially with maple syrup. I added extra blueberries (because there’s no such thing as too many blueberries in your pancakes). Between the two of us, we ate almost the entire batch. Maybe I’m more of a pancake girl than I realized. 🙂
Multigrain Blueberry Yogurt Pancakes
1 cup Greek yogurt
4 tablespoons milk
3 tablespoons melted butter, plus extra for the pan
1/2 teaspoon lemon zest
1/2 teaspoon vanilla (I didn’t measure this…)
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup old-fashioned oats, processed into a powder
2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1-2 cups blueberries (I used some of my frozen blueberries and didn’t bother to thaw them.)
Whisk the yogurt, eggs and milk together in a large bowl. Whisk the lemon zest, vanilla and melted butter into the yogurt/egg mixture. In a separate bowl, whisk the flours, oats, sugar, baking powder and salt together.
Add the dry ingredients to the bowl with the egg mixture and stir until just combined. Gently fold in about 3/4 cup of blueberries.
Unless you feel like a short-order cook, preheat the oven to 200 degrees and place a rimmed baking sheet in the oven. This allows you to keep the first pancakes warm until the rest of the batch is done.
Heat a large, heavy-bottomed skillet or griddle over medium heat. (I used my cast iron skillet.) Melt a pat of butter in the pan. When the pan is hot, spoon a few tablespoons of pancake batter into the pan and flatten slightly with the back of a spatula. Sprinkle a few additional blueberries on top of the pancake batter. When bubbles have formed and the pancakes appear dry around the edges, carefully flip the pancake over. Cook the pancake until the underside is golden and the center is cooked through. (Here’s a plus for using the oven as a warmer: It will help finish any pancakes whose middles weren’t quite done on top of the stove. Win-win!) Remove the cooked pancakes from the skillet and place on the sheet in the warm oven.
Add more butter to the skillet as necessary and continue frying pancakes until the batter is gone, snacking on frozen blueberries while you wait. Serve warm with maple syrup.
Barely adapted from Smitten Kitchen
Click here for a printable version.