Just like a beaten-up sweater mended with yarn, your older brother’s holey jeans patched with clashing denim or that mottled, tattered scarf, recipes in many ways are like hand-me-downs. Treasured scribblings and go-to recipes passed on from chef to chef, from parent to child, they’re a gift, especially when they
taste darn good.
This week’s recipe was given to Al, who passed it to me, and here I am presenting it to you in its unadulterated glory.
But, much like those mended clothes, I am currently relooking and reinterpreting it so that I can bring to the table my own take on it.
Give these original pancakes a go now, then come and try the reincarnation at Federal Delicatessen.
Ingredients
| 3 | Eggs |
| 1 ½ cups | Buttermilk (Main) |
| ½ tsp | Baking soda |
| 225 g | Flour |
| 2 tsp | Baking powder |
| ½ tsp | Salt |
| 1 Tbsp | Sugar |
| 30 g | Butter, (salted, melted |
Blueberry compote
| 250 g | Blueberries, fresh or frozen (Main) |
| ¼ cup | Sugar |
| ½ tsp | Arrowroot, required if using frozen blueberries |
Maple and cinnamon butter
| 125 g | Unsalted butter, softened |
| 30 ml | Maple syrup |
| ½ Tbsp | Cinnamon |
| 3 Tbsp | Sugar |
| 1 pinch | Sea salt |
Directions
- Separate the eggs.
- Whisk egg yolks with buttermilk and baking soda.
- Sieve in the flour and baking powder and add the salt and sugar. Whisk until smooth.
- Stir in melted butter.
- In a separate bowl whip the egg whites until stiff peaks and fold through the pancake batter.
- Serve with berry compote, maple cinnamon butter and lashings of maple syrup.
Blueberry compote
Over low heat, stew blueberries with sugar and continue to cook until thickened. If you are using frozen blueberries, once blueberries are cooked add the arrowroot and continue to cook until thickened.
Maple and cinnamon butter
In KitchenAid, blend butter with paddle until soft. Add remaining ingredients and whip until well combined.
