A Mother’s Magic Touch

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I tried mixing up a batch of just-like-Mom’s blueberry pancakes last week. After burning the first plate and chucking it in the trash, I realized I really should have paid closer attention to Mom’s cooking in the kitchen as a 5-year-old instead of banging on pots and pans with a wooden spoon…

 

But I was just too picky of an eater! The moment that Mom flipped my plain pancakes onto my plate, I’d smother them in syrup and happily munch away, completely ignoring Mom as she stirred fresh blueberries into the remaining batter. (I hated things mixed into my pancakes. No fruit, no nuts, no oats… Well, I might’ve been okay with chocolate chips or sprinkles.) 

 

In last week’s sad little breakfast, the plump blueberries poked out of the batter like giant purple boulders. They weren’t nestled cozily into the pancakes like in Mom’s traditional version… Mine reminded me of my old baby-sitter-slash-second-mother’s heavy cakes instead, but I’ll save that recipe for another day!

 

Yet the flavors were all there in my second batch, despite the pancakes’ flat appearance. I’m sure that adding a little extra flour and baking powder would solve that problem, but for now I’ll eat them just the way they are—skinny and delicious!

 

 

Blueberry Almond Flat-Cakes

serves 1

For thicker pancakes, add an extra 2 teaspoons of flour to the batter. Although they’re sweet enough on their own, you can still serve them with maple syrup!

1 egg white (or ¾ tsp Ener-G + 1 tbsp water)

2 tbsp skim or almond milk

½ tbsp water

¼ tsp almond extract

½ tsp sugar

3 tbsp flour

¼ tsp baking powder

2 heaping tbsp ripe blueberries

1. In a small bowl, whisk together the egg, milk, water, and almond extract. Stir in the sugar. Add in the flour and baking powder, stirring just until incorporated. Gently fold in the blueberries.
2. Lightly coat a pan with nonstick cooking spray, and preheat over medium-low heat. Using a ¼-cup measuring cup, scoop out 2 tablespoons of the batter (be sure there’s at least 3 blueberries in the measuring cup too!) and pour into the pan. Repeat with as much of the batter will fit in the pan. Cook for 2-3 minutes, or until the bottom is golden brown, before flipping to cook for another 1-2 minutes on the other side. Repeat with any remaining batter. Serve hot.

 

 

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