3.22.2010

Only to find

Life can be surprising sometimes—

On a weekday morning, the man you love—that same man who wakes up every day and runs 4.3 miles in 36 minutes at 6:37 and is gone by 8:15—that man can decide to stay in bed til noon with a headache.

And you can go to make him pancakes, only to find you're short all-purpose flour and throw in a bag of rye—rye you ground down from the whole berries grown in Belchertown, MA at White Oak Farm for your grain CSA—extra flour from another project, another morning, another sort of day.

And on this day, this morning, you can find that rye transforms: whole grain into airy pancakes, heavy with sweet syrup, delicate and lacy around the golden-brown edges, plump with berries that spill out, down, into an oily swill—butter, hot, thin maple. You can find that rye and buttermilk and blueberries are synonymous with delight.

Oh, and that headache. What? You can find it's pancakes and coffee and cider, and off to work another afternoon.

BUTTERMILK RYE PANCAKES
[with blueberries from Silverbrook Farms]

1 cup all-purpose flour
1 cup whole grain rye flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
2 cups buttermilk
4 tablespoons melted butter
2 teaspoons honey, stirred into the melted butter to warm
1 cup blueberries, fresh or frozen

Whisk together the dry ingredients in a large mixing bowl. Separate the eggs, cracking the whites into a medium mixing bowl and the yolks into a small one. Whisk the buttermilk into the whites, and the melted butter and honey into the yolks. Then whisk these two egg mixtures together. Pour the wet ingredients into the large mixing bowl with the dry ingredients, and use the whisk to gently mix the two until just combined.

Have the blueberries at the ready, along with a spoon. Warm up a large, black iron skillet over medium heat. Coat the skillet with several tablespoons of oil or melted butter and ladle several third-cup scoops of pancake batter in. Use the spoon to plop a few blueberries into the top of each pancake. Cook for several minutes, or until the bottom side feels crispy and cohesive under a spatula and the top batter starts to form tiny bubbles. Flip the pancakes with the spatula. Cook for another few minutes (this side will want slightly less time than the first side, as the blueberries can burn).

Serve the pancakes hot, with plenty of butter and real, warm maple syrup.

5 comments :

Mallory said...

Yes, boyfriends are not apt to have headaches but you will "find" that husbands will....................
bluberry pancakes sounds so much better than Advil.
sweetly, k

Elspeth said...

mallory,

i have a sneaking suspicion you are right. and yes, i far prefer pancakes to pills.

all the best,
elspeth

Laurie said...

Just had to tell you I made the squash & chocolate brownies tonight. Double Yum! But, um... your blog here lately might be a bit rough on my girlish figure!

Elspeth said...

laurie,

i know. mine too. my friend kristen told me that if i showed up at her house with another baked good she would have to stop speaking to me. i promise, promise that after thursday, we will try to get some veggies on the menu.

glad the brownies were good—

e

Bie said...

Sounds great.Love the way you added the blueberries!biee

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