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WHAT A SURPRISE! Blueberry Pancakes

I have said many times that although I do love my captain, he can’t cook. By saying he can’t cook I mean the fella really can’t cook. For example, I remember distinctly a text message conversation a few years ago.

Captain:  Whew! I almost burned up the kitchen, but I put the fire out.

Me:  Fire? Are you ok?

Captain: Yes, all good.

Me: Ok. Good! Um…what were you cooking?

Captain (after long pause): boiling water.

Me: MUWAHAHAHAHAHAHAHA!

The Captain is a great guy and possesses many skills however, cooking isn’t one of them. But, that’s Okay. We joke that I keep him around because he fixes things and can reach things. He’s 6’ 4” and I’m 5’ even. We’re a perfect match.

Another thing I may have mentioned is that I am not a proficient breakfast maker. I can whip up a frittata and fry the occasional egg, but for some reason, making pancakes is tremendously difficult for me. I always burn the outside and the inside isn’t cooked all the way. But, after much perseverance, I figured out how to get a great pancake.I ask The Captain make them.

Apparently, he can cook.  He makes amazing pancakes.I particularly like the blueberry ones. Oh my goodness are they good. They’re light a fluffy and crispy on the edges. Perfect.

He will make them for me whenever I ask him, which is really very nice. I mix the batter and then fry the bacon to go with them. Bacon is a must on our breakfast menu.

I have a few secrets to the pancake batter. The first is to add copious amounts of fresh blueberries. I don’t recommend frozen, as they are often too wet when they thaw. The fresh will burst with delicious blueberry juice in your mouth and tastes like summer. The other secret is fresh lemon zest. There is something about the combination of lemon and blueberries that reminds me of a warm sunny day and a weekend brunch. And finally, the third secret is I used a box mix for the batter and added a few things to spice it up. I call this allocating my resources.

In Southeast Alaska, we don’t have a great many warm, sunny days in succession. We live in a rainforest, which means rain. Usually a lot of it. May and June are typically our driest months and this May has been no exception. The weather has been spectacular.  The temperatures are luxuriously warm and the sun is bright and golden. It’s quite possibly the best May I’ve spent since I moved here six years ago. An added bonus is that we are still gaining daylight, which means we get to enjoy this splendid weather until nearly 10:00pm.

Because of this warm snap and my craving for blueberry pancakes, I thought it would be fun for Captain Grant to make breakfast for Elizabeth, Michael, and me. We are all very busy running our tour companies during the day, so a normal mid-day brunch was out. Not to be deterred, we opted for a nice breakfast-for-dinner meal. The Captain whipped up his amazing pancakes and the rest of us enjoyed the view of the sunset from their deck.

Captain Grant did inform me that when he makes pancakes they are oval so that he can fit more in the pan. He’s not one for aesthetics in cooking, but he does get the job done.

I retract my earlier statements regarding The Captain’s inability to cook. He can cook quite fabulously. Well, he can cook some wonderful pancakes. He does claim to make an incredible grilled fish. I have yet to taste this dish, so we’ll just have to see. I do have hope for him though.  I may even lift his probation on boiling water.

Wishing you tasty adventures,

Midgi

 

The Captain’s Ultimate Blueberry Pancakes

1 batch prepared pancake batter

1 pint fresh blueberries.

Zest of ½ lemon

½ teaspoon vanilla

1/8 teaspoon fresh ground nutmeg

Butter

Maple syrup

 

Rinse blueberries and remove any spoiled or undesirable berries. Prepare batter according to the package instructions. Add the berries, lemon zest, vanilla and ground nutmeg. Mix well.

Pre-heat large non-stick skillet or griddle pan to medium high heat.  Carefully coat pan in butter and gently spoon batter into pan. Cook until top is bubbling and bottom is golden. Turn pancake over and cook additional 1 – 2 minutes. The bottom will also be golden brown.

You may have to do one or two smaller ones as a test to make sure your pan is the proper heat. Each stove is different, so you might need to adjust the temperature to medium if yours is too hot.

Serve with warm maple syrup and fresh fruit.  A mimosa goes well too!

 

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