Back in August, Lucy Waverman's article in the Globe and Mail had this recipe. They don't look so beautiful but they tasted really good. Even my boys, who prefer the wafer-thiness of crepes, liked these thin crepe-like pancakes (or as they were dubbed at our house "crancakes").
Blueberries have had an uneven history with me. One of my favourite food memories are eating "blueberry toasties" for breakfast at Howard Johnson restaurants. These were square sweet cornbread-style pastries that had an amazing ability to soak up butter. On the other hand, I once was stung by a wasp picking blueberries when I was working north of Sault Ste. Marie for the Ministry of Natural Resources. My arm swelled up like a balloon. I guess that's what I got for taking time off work to fill my hardhat with wild blueberries!
Dave Seidler's Best Pancakes Ever (from Lucy Waverman's Globe Article on August 23, 2008)
1 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk (I didn't have any so I soured 1 cup regular milk with 1 tsp. of lemon juice)
1/2 cup water
1 egg
1/3 cup vegetable oil (I used sunflower oil)
1 cup washed blueberries
* Do not overmix, as it makes the pancakes tough. This recipe made about 10 large pancakes. Serve with maple syrup.
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