Multi-grain Blueberry Pancakes

中文菜谱： 蓝莓杂粮PANCAKE

Summer is my favorite season in Michigan because of the blueberries!  

It is our tradition to go blueberry picking in a nearby local blueberry farm.

The blueberry season is just starting.  You can see there are many more berries to come. 

The blueberry season is just starting.  You can see there are many more berries to come. 

We each pick a full bucket.

Now let’s cook some multi-grain blueberry pancakes!

Ingredients：

3/4 cup all purpose flour
1/4 cup multi-grain flour
3/4 cup buttermilk
1 large egg
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch of salt
1 to 2 teaspoons sugar
1/2 tablespoon vegetable oil/ melted butter
1/2 teaspoon vanilla extract
2/3  to 1cup fresh blueberries
honey/ maple syrup
powdered sugar

* I grind my own multi-grain flour.  It is posted before.

Directions：

Add egg, buttermilk, oil and vanilla extract to a big measuring cup or bowl. 

Whisk together

Shit together all purpose flour, multi-grain flour, baking powder, baking soda, salt and sugar. 

Add shifted flour to the egg milk mixture.  Whisk just until the dry flour is gone.  Don’t over mix because the more you whisk, the more gluten will form, and the chewier your pancakes will get.

Add fresh blueberrie

Heat the griddle to 350. 

Add batter.  We are using a non-stick griddle so I skip oil spray.  If you use a cast iron griddle or stainless steel pan, oil spray will be a life saver! O(∩_∩)O~ 

Let them cook on one side until you see a lot of bubbles, flip the pancakes.  It takes about more or less than one minute.

Top the pancakes with powder sugar, more fresh blueberries and honey or maple syrup O(∩_∩)O~

Multi Grain Pancakes with Strawberries and Honey

中文菜谱： 杂粮小煎饼

I have been a really huge fan of multi grains lately.  Last weekend I turned our regular pancakes into a healthier version of multi grain pancakes.  They are so good that we might have a new weekend morning regular! O(∩_∩)O~  

Ingredients:

1/2 cup of all purpose flour
1/2 cup of multi grain flour
3/4 to 1 cup buttermilk (different grains might need different amount of liquid; adjust accordingly)
1 large egg
1 teaspoon baking powder
1/4 teaspoon baking soda
a pinch of salt
1 to 2 teaspoons sugar
1/2 tablespoon cooking oil
fresh strawberries
honey / maple syrup

Directions:

I love buying different grains, rice and beans from Wholefoods and finely grind them into multi grain flour with my beloved vitamix and its dry cup. 

Store any extra flour in air-tight glass jar.

Shift together flour, baking powder, baking soda, salt and sugar.

In a medium bowl or cup, add eggs, buttermilk and oil.  Whisk together.

Add shifted flour to the egg milk mixture.  Whisk just until the dry flour is gone.  Don’t over mix because the more you whisk, the more gluten will form, and the chewier your pancakes will get.

Heat the griddle  to 350. 

Add batter.  We are using a non-stick griddle so I skip oil spray.  If you use a cast iron griddle or stainless steel pan, oil spray will be a life saver! O(∩_∩)O~ 

Let them cook on one side until you see a lot of bubbles, flip the pancakes.  It takes about more or less than one minute.

Both sides are golden brown.  That how you know they are ready.

Top with fresh strawberries

And honey or maple syrup; doesn’t that look great? O(∩_∩)O~

Buttermilk Pancakes with Blueberry Sauce

中文： Buttermilk 蓝莓煎饼

Pancake is always a popular weekend breakfast choice in our house.  And the top pancake choice is of course, blueberry!  Every summer we go to blueberry farm and pick buckets of blueberries.  After making blueberry jam, cakes and other delighted desserts, I pack extra blueberries in zip-loc bags and store them in freezer so that they last through winter until the next summer comes.

We always do the pancakes DIY style.  A large griddle is set on the breakfast table, with pancake batter, toppings, jam, honey or syrup and spatulas on the side.  Both of us get to cook our own pancakes the way we like! O(∩_∩)O~

Pancake ingredients:

1 cup of all purpose flour
3/4 cup buttermilk
1 large egg
1 teaspoon baking powder
1/4 teaspoon baking soda
a pinch of salt
1 to 2 teaspoon sugar
1/2 tablespoon cooking oil

Blueberry sauce ingredients：

2 cups of frozen blueberries
1 teaspoon lemon juice
1/2 cup packed brown sugar (use more if you have a sweet tooth)
1/2 cup water
1 teaspoon corn starch

Directions：

First we prepare blueberry sauce.

In a small soup pot, add blueberries, lemon juice, brown sugar and water.  Heat over high heat until the mixture comes to boil.  Reduce the heat to medium or medium low.  Cook for another 7 to 9 minutes until the sauce can thinly coat the back of a wooden spoon. 

Whisk together the corn starch and 2 to 3 teaspoons water. Add to the blueberry sauce while whisking. Cook for another minute.  Remove from heat.

I like my blueberry sauce a little thin and runny so that it can be poured over the pancakes like syrup.

Now, we can get started with the pancake batter.

Shift together flour, baking powder, baking soda, salt and sugar.

In a medium bowl, add eggs, buttermilk and oil.  Whisk together.

Add shifted flour to the egg milk mixture.  Whisk just until the dry flour is gone.  Don’t over mix because the more you whisk, the more gluten will form, and the chewier your pancakes will get.

Heat the electronic griddle to 350. 

Add batter.  We are using a non-stick griddle so I skip oil spray.  If you use a cast iron griddle or stainless steel pan, oil spray will be a life saver! O(∩_∩)O~ 

Let them cook on one side until you see a lot of bubbles, flip the pancakes.  It takes about more or less than one minute.

Both sides are golden brown.  That how you know they are ready.

Top with blueberry sauce.

Ok, a lot of blueberry sauce….O(∩_∩)O~

Time to enjoy!

Dutch Baby Pancake with Apple Filling

中文： 铁锅苹果薄饼

The Dutch baby pancake is one of our favorite Saturday and Sunday Brunches.   When it is baking in the oven, I can take my time to make coffee, sunny side up eggs, and pan-fried bacons. Isn’t it wonderful? O(∩_∩)O~ 

Ingredients：

2 eggs
1/2 cup whole milk
1/2 cup all purpose flour
1 teaspoon sugar
1/4 teaspoon vanilla exact
1 tablespoon vegetable oil

Directions：

Preheat oven to 425F/218 C.  

You can either preheat an 8 inches cast iron skillet in the oven or on the stove.  Either way is ok. 

Add eggs, flour, milk, sugar and vanilla exact to a blender container; blend on high speed for 20 to 30 seconds or until the batter is runny and smooth.

Add vegetable oil to preheated cast iron skillet, swirl the pan so that the oil can evenly coat the bottom.  Pour in the batter.  Bake it in oven for 22 to 25 minutes, or until the whole pancake is puffy and golden brown. 

The pancake will fall after being out of oven, so that the center is perfect of filling.  I love to fill it with blueberry sauce or apple.

Ingredients for apple filling：

2 to 3 medium size apples (I use the spy apples I got from farmer market.  They are tart and sweet with crunchy texture, which is perfect here.)
1/3 teaspoon ground cinnamon
1/4 to 1/3 cup packed brown sugar (use more if prefer sweeter taste)
1 teaspoon lemon juice
1/2 to 1 teaspooncorn starch
2 to 3 tablespoons water
powder sugar to sprinkle on top (optional )

Directions：

Peel and core the apples. Cut into bite size pieces.  Add apple along with ground cinnamon, brown sugar, lemon juice and water to a medium pot.  Cook over medium high heat for about 10 minutes.  Stir constantly to prevent burning at the bottom.

In a small bowl, combine corn starch and 1 to 2 tablespoons water, whisk well and add to apple while stirring.  Cook for another couple minutes, remove from heat and pour onto Dutch baby pancake.  Sprinkle with powder sugar and serve immediately.  

It tastes very much like popover.  Yum! ~O(∩_∩)O~