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We start out the week with something simple. Buttermilk pancakes accompanied by a sauce of blue, black and red berries. I used to always mess up pancakes really badly. The reason for this lies in the word pancake. In South Africa a pancake is more like a crepe, in North America it’s what we in SA call a flapjack. For years I would grab pancake recipes online, try to make large thin pancakes, only to burn it and completely ruin breakfast. I discovered my mistake one morning last year and since things have been going a lot better.

This breakfast recipe includes two steps, first I’ll prepare the berry sauce and then the pancakes, serving them together while both are still warm.

For the sauce gather:

3 cups blueberries

2-4 tablespoons sugar

fresh lemon juice to taste

And for the pancakes collect:

1 and 1/2 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons melted butter

1 large egg, separated

1 and 3/4- 2 cups buttermilk

To prepare the sauce, combine the berries, 2 tablespoons sugar and 1/4 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Cook for about 5-10 minutes, the sugar should be melted and the fruit soft. Taste, add more sugar if needed, making sure it is also melted before removing from the heat. Stir in a couple of drops of lemon juice to taste and set aside. The sauce should be kept warm.

For the pancakes, stir the dry ingredients together in a mixing bowl, scrape in the melted butter and stir until the butter disappears into the dry ingredients. Set aside. Beat the egg white until soft peaks appear and set aside. In a separate bowl, whisk the egg yolk with 1 and 3/4 cups buttermilk until it becomes frothy. When ready, pour it in with the dry ingredients and butter mixture and combine well (but take care not to over mix). If the batter seems difficult to pour, add a little more buttermilk. Finally, fold the egg white into the batter.

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Heat a skillet, grease with some oil and cook the pancakes like you would any other pancake. When the pancakes are done, serve with the warm berry sauce.

I found the recipe extremely easy, even though it seems like there are more steps than usual. The batter was light and airy, resulting in nice fluffy pancakes. Adding the cornmeal gave it a nice crunch, without being overwhelmingly crunchy. The sauce was excellent. I ended up using only about 2 tablespoons of sugar and added a teeny bit of lemon juice to balance out the flavors. Using a variety of berries made for a slightly more colorful sauce and the black and red berries added a little more texture too. It’s the ideal recipe for a romantic surprise breakfast in bed.

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This recipe is from A Real American Breakfast by Cheryl Alters Jamison and Bil Jamison. It yields enough to serve 4 people.

* Thanks like always to X for the pictures.