MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sour Milk Griddle Cakes
 Categories: Breads, Fruits, Dairy, Pancakes
      Yield: 2 Servings

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      2 c  Blueberries; rinsed
    1/3 c  Sugar

MMMMM--------------------------PANCAKES-------------------------------
  1 1/2 c  A-P flour
    1/2 c  Whole-wheat flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Fine salt
      1 tb Unsalted butter; melted,
           - more for cooking
      1 lg Egg; beaten
      2 c  Sour milk or buttermilk
           Syrup, jam, or jelly;
           - to serve

  Sauce:

  To a medium pot set over medium heat, bring the blueberries, sugar,
  and 1/3 cup of water to a boil. Turn the heat to low and cook,
  stirring occasionally, until the blueberries break down and the
  sugar dissolves, 4 to 5 minutes. Remove from the heat and set
  aside.

  Pancakes:

  In a large bowl, whisk together the all-purpose flour, whole-wheat
  flour, baking powder, baking soda, and salt. Whisk in the melted
  butter and egg until just combined and no streaks of flour remain,
  then whisk in the sour milk.

  In a large non-stick skillet set over medium-low heat, melt 1 tb
  butter. Once the foam has subsided, working in batches, use a
  1/3 cup measuring cup to scoop the batter onto the pan without
  crowding the surface. Cook until tiny bubbles begin to form on the
  tops of the pancakes and the bottoms are golden brown, 2 to
  4 minutes. Flip and cook the other side until golden brown, 2 to
  4 minutes more. Transfer the pancakes to a platter and tent with
  foil to keep warm. Add more butter to the skillet and repeat with
  the remaining batter. Serve immediately with the blueberry sauce
  and maple syrup.

  Adapted FROM: The Taste of Country Cooking by Edna Lewis, 1976

  Recipe by Tim Mazurek

  Recipe FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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