Whole Wheat Blueberry Pancakes
But in all seriousness, my headphones did only live for 13 days. I go through earphones somewhat quickly. I've always bought the ones that you put inside your ear (but not the ones where you stick a little weird not-really-pointy-but-pointy thing in your ear because I don't like how it feels). Nice headphones are usually out of my price range, so I've just avoided purchasing them. However, the earbuds that I was using were starting to fall apart on me. My friends told me about a store that sold super cheap (but good quality!) headphones, so I dragged them along with me to this store because I am a nice and considerate friend who got my friends to walk over 1 kilometre with me.
A few mornings ago, I had just woken up and turned on my laptop. I use my laptop before I go to bed and when I wake up which is probably not so good for you, but meh. I was sitting in bed with my knees up, and my laptop was angled on this blanket mountain. My blanket was all messed up (because I guess I'm pretty wild when I sleep...?) and I wanted to adjust it. Because I couldn't be bothered to move from my comfortable position, I decided to try to pull part of my blanket from off the ground. I pulled too hard and created an avalanche... BOOM.
It was a really loud crash. My laptop was fine (even though this is the fourth time I've knocked it off a pretty high distance), but my headphones didn't survive. I didn't even have the headphones for two weeks yet. How sad is that? Now I'm back using my dying earbuds. At least it still works... Thank goodness I don't have to resort to laptop speakers.
Laptop speakers are pretty pathetic. I try to listen to music on it when I'm baking or cooking, but the quality never ceases to disappoint me. Doesn't really matter though. Might as well have fun in the kitchen.
These pancakes are a great way to start off the day. Whole wheat flour? Sweet. I just really like using whole wheat flour. I've always wanted to add blueberries to my pancakes, and I quite liked the addition. The blueberry syrup is ridiculously easy to make. I think it makes it over the top, but in a good way. It uses maple syrup so I guess technically no sugar is added? I figure if I drown my pancakes with maple syrup anyways, it can't be a bad thing to add some blueberries in it, right? The blueberries and maple syrup met somewhere in the middle on the sweetness chart, so it definitely wasn't overwhelming. Yeah, I really enjoyed this. It's a great way to use up some blueberries if you have a bunch, like me!
Pancakes adapted from Skinny Taste, syrup adapted from Nigella Lawson
Some people insist on not mixing blueberries in the actual pancake batter, but instead plopping them onto the batter when it's being cooked. I can't really be bothered with that so I just mix it into the pancake batter. It works just fine.
These pancakes work perfectly well served with maple syrup if you aren't feeling the blueberry syrup. The blueberry syrup is probably overkill with the blueberry pancakes, but hey, it tasted pretty darn good. If you don't have buttermilk, just add 1 tablespoon lemon juice to 1 cup milk and let it sit for a few minutes before using.
Yield: 8 4-inch pancakes
For the pancakes:
1 cup (128 grams) whole wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
1 tablespoon unsalted butter, melted
1 large egg
1/2 teaspoon vanilla extract
1 cup (140 grams) fresh blueberries
For the syrup:
1/4 cup maple syrup
3/4 cup (105 grams) fresh blueberries
zest of 1 lemon
1 teaspoon vanilla extract
To create the syrup, add the maple syrup and fresh blueberries into a saucepan. Bring to a boil, and let bubble for 2-3 minutes. Take it off the heat, and stir in the lemon zest and vanilla extract. Pour into a serving bowl and set aside. If you don't care for the chunks of blueberry in the syrup, you can strain it.
In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix together the buttermilk, melted butter, egg, and vanilla extract. Add the wet ingredients into the dry, and whisk until just combined. Having a few lumps in the batter is fine. Fold in the blueberries.
Heat a griddle pan or cast-iron skillet over medium heat. To test if it's hot enough, sprinkle a few drops of water on it. If it bounces and splatters, it's hot enough (thanks Deb!). Lightly grease the pan. Using a 1/4 cup measure, scoop the pancake batter onto the pan. Cook for about 2 minutes, or until little bubbles start appearing the centre. Flip over the pancake, and cook on the other side for about 1 minute. Repeat until all the pancakes have been made. Serve with maple syrup, or blueberry syrup.
If you happen to have any leftover blueberry syrup, it can be a great topping for ice cream and a bunch of other things.