Confession: I can’t make pancakes. There I said it. Ok well that might not be entirely true, I can make them but I would say 75% of the time they do not turn out for me. They are not fuffy like the recipe says (one time they came out fluffy, one time and then I lost that recipe), sometimes I can hardly flip them because they turn out so messy, I burn them a lot, most of the time they are dry. I have had a couple of successful bouts with them but overall pancakes are just a big flop in my house. Get it "flop".
I think a lot of it comes down to the fact that I don’t have a flat grill, I think that would make a big difference, the even consistent heat is what I believe creates the perfect pancake. And of course the right ingredients. A flat grill and a waffle maker are on the list of things to get kitchen wise. Waffles also don't work out for me, so a good waffle maker is what I am looking for, any suggestions I am all open.
The thing is I love pancakes and pancake Sundays really make that weekend morning perfect, and the few times mine have turned out have been glorious. Although seeing as it is rare and I am never really sure what we will be getting for breakfast when I attempt pancakes I revert to crepes a lot, and a new favourite the dutch baby (hello one pan heaven).
I have made crepes for years, from sweet to savoury combos, not being able to pick a favourite. Crepes seem to always work out for me, the first few times I made them the hardest part was getting the heat setting just right on the stove, and really that just comes with trial and error because every stove is different. But once you have that figured out crepes are a breeze.
They are delicate and soft and create the perfect blanket for almost anything. Like I said I have made them sweet, like the ones today with a dash of cinnamon and a gulp of maple syrup in the batter. Alternatively leaving the sweetness out lends for the crepe to be turned into something savoury at the end, which is always delightful for brunch or dinner. I make a really good Mexican chicken crepe that I made need to share one day.
I topped todays crepes with some roasted blueberries I bought at the organic, local market around the corner. They freeze loads of their berries from the pervious season, which is handy because that is something I always set out to do each year but never actually do. I always eat them too fast before I can go and freeze them. But berry season is coming up soon and this recipe would work just as well with fresh or frozen.
You could also try them with my honey sweetened meyer lemon curd found here, I don't know that I could pick a favourite between the two toppings because they are equally delicious. Or you could go all out and top them with both. That would be heaven. Now I am on a mission to perfect the pancake. Any suggestions on how to do that would be greatly welcomed too. C
cinnamon buttermilk crepes + maple roasted blueberries
2 cups of buttermilk
1 1/2 cups of all purpose flour
1/2 cup maple syrup
2 tbsp of butter
1 tbsp of pure vanilla
1 tsp of cinnamon
1 tsp of baking powder
pinch of Himalayan salt
2 cups of frozen or fresh blueberries
2 tbsp of maple syrup
1 tbsp of cinnamon
pinch of Himalayan salt
In a medium bowl, whisk together the eggs, buttermilk, maple syrup, and vanilla.
In a small bowl, mix together the flour, baking powder, and salt. Whisk the flour mixture into the wet ingredients and add in the melted butter (making sure it is not too hot). If the mixture seems to thick you can add more buttermilk until it is at a pourable consistency.
Let the mixture sit for 15-20 minutes at room temperature.
Heat a non-stick pan over medium heat for 5 minutes, you don't need a specific crepe pan. I used a large staub pan. Grease the pan lightly with an oil (I used some olive oil spread onto a piece of paper towel and wiped the pan down after each crepe was made).
In the middle of the pan pour a large scoop of the batter and in a gentle round movement spread the batter in a circle around the pan until it is in a thin layer. Cook for 2-3 minutes, until it is golden brown and then with a spatula, gently flip over and cook for another minute.
Keep crepes warm in the oven or in a warmed up towel on the counter.
Preheat the oven to 375 degrees. Cover a baking sheet with parchment paper or tin foil.
In a small bowl, add the blueberries, syrup, cinnamon and salt. Spead the berries evenly onto the covered baking sheet and roast in the oven for 20-25 minutes. I also like to broil the berries for about 2 minutes at the very end.
Remove the berries and put them in a bowl and smash just a little with the back of a spoon.
Fold the crepes in half or into quarters, top with the berries and a sprinkle of organic icing sugar and maybe an extra splash of maple syrup.