Tuesday, July 16, 2013
Cuisine: Whole Grain Pancakes With Fresh Blackberries
Welcome to Cuisine, a monthly automatism post devoted to the pleasures of the table. The lovely Justine Craig-Walmsley, an Ottawa, Canada-based food writer who is also a gifted food stylist (the photo is by her, too) returns with another deliciously inspiring recipe. Bon appétit!
This is a recipe I developed for making delicious and fluffy whole grain pancakes. A few years back, I switched to using whole grain flours in my baking, and found that my pancakes often ended up a bit dry and densely textured. I tried whisking the egg whites before gently folding them into the rest of the mixture, and found that it made a big difference to the overall texture. At this time of year, I love to serve my pancakes with a bit of extra butter, some fresh blackberries, and a touch of maple syrup. It's a perfect way to start off a relaxing summer morning.
- 1 1/2 cups whole grain flour (kamut, spelt or wheat)
- 3 tsp baking powder
- 1 tsp sea salt
- 1 tbsp cane sugar
- 2 egg yolks, lightly beaten
- 2 egg whites, beaten until they hold stiff peaks
- 3 tbsp butter, melted
- 1 cup buttermilk
- 1 tsp vanilla extract
- Butter at room temperature, for pan and for serving
- 1 cup of blackberries, for serving (optional)
- Maple syrup, for serving
- In a large bowl, combine flour, baking powder, salt and cane sugar. Whisk to combine.
- In a separate bowl, combine egg yolks, melted butter, vanilla extract and buttermilk. Whisk to combine.
- Add wet ingredients to dry, and whisk lightly until just combined. Don't over whisk, or your pancakes will turn out rubbery.
- Using a rubber spatula, gently fold in the egg whites until just combined. If the batter seems very thick, you can add a bit more buttermilk to loosen it, if desired.
- Heat one tablespoon of butter in a frying pan over medium heat until melted. Ladle batter into pan to form pancakes — you can either make a few large pancakes, or several small ones. Either way, you will have to work in batches, wiping out the pan with paper towel, and adding more butter between each batch. If the batter seems a bit thick, I sometimes use a rubber spatula to help spread it out.
- Brown pancakes on both sides, and serve hot, with a pat of butter, some blackberries and a drizzle of maple syrup.
Makes 2 very generous portions.