I Found My Thrill…

March 6th, 2010 § 15 comments § permalink

Blueberry Hill Hot Cakes with Syrup

Some people never make a mess. Seriously. Have you noticed? Well, I don’t know about you, but those folks worry me. I mean, some of the best fun I’ve had in my life has involved mess. And I don’t mean a little mess. I mean a great, big, rip-roaring, sticky, gooey, staining, slobbering mess. Come on… you know what I mean. You love a real knock-down drag-out mess too, don’t you?  Is it not the very definition of a good time?

Almost every single food I love is messy: ripe, juicy peaches; molten chocolate; frosted sticky buns; cheesy chile. But my all time favorites are the stainers – especially the blueberries. On a hot summer afternoon, as you head out swinging your little bucket, you know that you’re gonna eat those berries as fast as you pick ’em. You know it. And you are going to stain your fingers and your t-shirt too. Plus, your teeth are gonna turn blue; dark blue if you are doing it right. And who cares?  It’s so worth it. Then later, when you cook those delicious blueberries, they get all sticky and oozy, and they turn that electric fuchsia color. And the smell – oh my lordy. Is that not heaven? My I do love the blueberries. And woo-hoo, do I have the blotchy blue-stained t-shirts to prove it. Blueberry pie. Blueberry buckle. Blueberry crisp. Half of it usually ends up on my shirt. Who invented the white t-shirt anyway? Mr. Hanes? What a bad idea. I have never been able to keep one clean. Well, I’ve learned to outsmart that bleached kill-joy Hanes. Now I wear BLUE when I am eating blueberries – blue jeans and fuchsia t-shirts. Take that Mr. Tidy-Whitey…

Blue on Blue

Weekends are meant for fun and relaxation. I don’t think they should be uptight. And I’ll tell you another thing: leisurely mornings and Blueberry Hill hot cakes, with their sticky blue-fuchsia syrup, are a match made in heaven. Yes, my blueberries may come from the freezer at this time of year, but the syrup they make is no less delicious. Fresh summertime blueberries are, of course, nirvana. And blueberry bushes, (of the genus Vaccinium), are beautiful, low-maintenance shrubs. Many of you probably grow them already. But for you new gardeners, I plan to write more about selecting, planting and growing blueberries in a few weeks. For now though, I think we should set aside time to practice cooking and baking with frozen blueberries. Wouldn’t you agree?

Yes, I found my thrill. A messy thrill. On Blueberry Hill…

Blueberry Hill Hot Cakes with Syrup

(Inspired by Nigella Lawson and Marion Cunningham )

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Ingredients for Hot Cakes (makes about 4 dozen mini pancakes):

4       large eggs

1/2    teaspoon salt

1/2    teaspoon baking soda

1/3    cup cake flour, (this makes light and fluffy hot cakes. use slightly less if your eggs are smaller)

2       cups sour cream, (light or fat-free is OK)

2       tablespoons grade A Vermont maple syrup

1       tablespoon lemon zest

powdered sugar for serving

butter or grease for griddle or skillet

Ingredients for Blueberry Hill Syrup:

1 1/2 cups blueberries (fresh or frozen berries thawed overnight)

1/2    cup grade A Vermont maple syrup

Directions:

Crack the eggs Into a medium sized mixing bowl and stir them together. When blended well, add the cake flour, salt, baking soda, sour cream, maple syrup and lemon zest. Continue blending until you have a smooth, well-mixed batter. Set aside.

On burner one: Pour the blueberries and 1/2 cup of maple syrup into a small saucepan and bring to a boil. Cook on high heat for a few minutes until the berries start to bubble, then reduce heat, mash the berries just a bit, and simmer for about 5 minutes. Smells good, doesn’t it?

Meanwhile on burner two: Heat a cast iron skillet, griddle or pan. Add a pat or so of butter or your choice of grease. Fill 1/4 cup with batter and slowly pour small, (just a wee bit bigger than the circumference of that quarter cup you are holding), amounts into the pan. When the hot cakes form bubbles, it’s time to flip them over with a spatula and cook them for a couple more minutes. Don’t flatten with your spatula. You want the air!

Portion the hot cakes out on, (white!), plates and ladle on hot blueberry syrup. Look at that gorgeous fuchsia syrup run! Sprinkle with confectioners sugar and serve hot with extra blueberry syrup on the side.

Tiny bubbles in the cast iron skillet say ‘Flip me’…

Heavenly-scented stickiness …

Blueberry Hill Hot Cakes – Go Ahead  – Make a Mess

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Want more inspiration? Try this: Louis Armstrong – Blueberry Hill

Article and Photographs copyright 2010 Michaela at The Gardener’s Eden. All rights reserved.

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