Ok, so you know how I feel about the weather, no need to drone on yet again. But, today I had a serious “attack” which caused me to do something uncharacteristically “naughty”. I made myself blueberry pancakes for lunch. Ugh! What is happening to me? I had sworn off carbs both yesterday morning and today – especially after all of those scone trials over the weekend! Yesterday, I made it to after dinner, and seriously, I ate some Oreos. OMG. Today, well, it was U-G-L-Y. I had to take my car in for service this morning at 8am and was unusually hungry on the way home. I had a craving for a bacon and egg on a hard roll and stopped at Bill’s Deli and got one. Slinking out the door and jumping in my loaner car, I hoped I could a) forgive myself and b) try to not eat it all before I got to the traffic light. Ugh, it was going to be a sad day. Well, I got my errands done this morning and dealt with my car repair issues and planned to take a ride to Wegman’s to secure some of the white peaches a friend said were divine. Did someone say “divine” peaches – before July? I’m there!!!!!! I’m going to drive all the way to Bridgewater to get these – its like 35 minutes away – I know, for peaches! I’m trying to hold onto the last strands of my sanity and will stop at nothing. Please pray for sun tomorrow and ban me from looking at the 10 day forecast for Santa Barbara on Weather.com.
Anyway, one trip to the train station to deposit one son and taking care of a few things around the house got me to lunch time and, I had Paula Deen on the tv in the background. She was making ricotta pancakes with a thyme syrup. Oh dear, as soon as I saw those – I’d drunk the Kool Aid. I was a lost soul, irrecoverable. I knew I had no ricotta in the house so I wondered if I could substitute yogurt. After looking around a bit, I indulged in these:
Herewith, some VERY good pancakes – great texture and loft, adapted from Smitten Kitchen’s Blueberry Yogurt Multi Grain Pancake recipe:
DESPERATE DAYS PANCAKES
1 1/4 cups all purpose flour
2 eggs
1 cup non-fat plain yogurt
3 tbs butter, melted and cooled slightly
1/2 tsp vanilla
2 tblsp sugar with zest of one lemon “worked in” with fingertips
1 tblsp plus 1 tsp baking powder
1/2 tsp salt
1/4 cup buttermilk
1 cup fresh blueberries or fruit of choice (or chocolate) – at least you can say you ingested antioxidants!!!!!!!
Melt butter and set aside to cool. Heat griddle on medium until hot. In a large mixing bowl, whisk together eggs, yogurt, vanilla and butter. In a small bowl, whisk together flour, baking powder, salt and sugar. Mix dry ingredients into wet, adding enough buttermilk to make a batter which is not too thick, not too thin – just right. Ladle onto lightly buttered griddle and sprinkle with blueberries. Cook until edges start to firm and flip. Cook on second side until lightly browned. If not cooked through, set inside a 325F oven on an oven proof dish to “finish”.
Dot with butter and swaddle in REAL maple syrup. Enjoy!
I’d probably use some whole wheat flour next time – up to 1 cup to deepen the flavor. Or, follow SK’s recipe to get the full multi-grain affect.
Thank God the sun’s coming back out tomorrow – I can’t be trusted alone in the house any longer. Off to Wegman’s now in search of those peaches.
No chastising comments allowed. And, no….I did not finish this plate, not even close.