We have a long standing tradition in this household of making mixed berry pancakes and chicken-apple sausages for January 1 breakfast, along with – don’t all shout it out, now – shade-grown-in-volcanic-soil Arabica coffee from San Cristobal, Galapagos Islands:
For 6-8 pancakes, here we go:
1-1/2 cups whole wheat flour
1 tablespoon toasted wheat bran
1/2 cup Quaker oats
1 tsp baking soda
1 tsp baking powder
2 large eggs
1 tbsp coconut oil
Hefty squirt of fresh honey
3/4 cup water
3/4 cup half and half
bag frozen mixed berries
1 pkg Aidell’s chicken apple sausage
Mix the pancake batter ingredients until well blended. Something important most folks don’t do: let the mixed batter stand for about ten minutes, soaking the oats well and letting the baking powder and soda disseminate. The comparatively large quantities of baking powder and soda help the pancakes rise while they’re cooking and fluff up.
Only then, stir in a hefty portion of the frozen wild berries. Why frozen? Because fresh berries boil and burst while the pancakes are griddling and their juices ooze out into the pan and cook away, whereas frozen berries are just slightly better than thawed, holding their shape and flavor, when you serve the pancakes. You can prep frozen berries by opening the bag, adding some white wine, a tiny bit of Bragg’s cider vinegar and a sprinkling of brown sugar, shaking the bag and re-freezing it until ready to use.`
Pancake lovers, take note: you can keep the hotcakes succulent and luscious by placing a pat of butter and a tablespoon or so of syrup over each cake in the stack as you add them, concluding with the topmost pancake.
You can garnish your stack with fresh berries. Just don’t griddle with them.
Here’s a shot of the harbor of San Cristobal, Galapagos, where we first discovered the coffee we reserve for special occasions and those weekend morning when we just wake up feeling groovy. I feel like it’s time for a re-visitation.