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Callie’s Cabin: Recipe for fabulous flapjacks

Cal Orey
Callie’s Cabin

Enter pancakes also known as flapjacks, griddle cakes and hotcakes. Often served at breakfast this popular food is topped with butter and maple syrup. Hotcakes are an American favorite that I, and perhaps you too, have enjoyed since childhood. But sometimes giving a classic flavored food, like pancakes, a twist is a welcomed change.

Since starting life here in the mountains, I’ve made flapjacks from a store-bought mix (with the directions to just add water), and have ordered them in luxury hotels from room service menus. But making them from scratch at home is heaven because you can control the size, ingredients and add-ons that makes hotcakes scrumptious, and a healthful treat food that can make you feel like royalty.

Last year on Thanksgiving my waterbed heater broke. Worse, I found a hole on the mattress. It was a sign that after decades it was time to dump it. Bed-less, I ordered a memory gel foam mattress to fit in my bed frame, an antique. Days passed, no mattress. It was lost in the Midwest. The couch, loveseat, and futon were not the same. On day 14, the online store promised me overnight delivery. Achy and sleep deprived, when it arrived, I made my bed, a sanctuary with new fluffy comforters and soft flannel sheets.

The next morning I celebrated by whipping up pancakes and savoring them in bed. But you can enjoy flapjacks any time, any day.

Blueberry Lemon Buttermilk Pancakes

1 cup cake flour

1 ½ tablespoons baking powder

2 teaspoons granulated table sugar

¾ cup buttermilk

1 tablespoon European style butter with sea salt

1 brown egg, beaten

1 ½ – 2 cups fresh blueberries (save half for topping)

Organic maple syrup or honey

European style butter

Whipped cream or confectioners’ sugar (optional)

2 tablespoons lemon rind

In a bowl, combine dry ingredients: flour, baking powder and sugar. Add buttermilk, butter and egg. Fold in half of the berries. Use a non-stick skillet on medium heat. Drop ¼ to ½ cup spoonfuls of batter in circles in the pan. Drop a handful of berries on each one. When the pancake bubbles flip over and cook until golden brown. Top pancakes with a pat of butter, drizzle with syrup or honey, berries. Add a dollop of whipped cream or sugar, and sprinkle with lemon rind. Serves four to eight.

These pancakes are light and fluffy because of using cake flour. The blueberries give the hotcakes a tart and sweet flavor. A small amount of real butter adds a creamy texture and whipped cream is even sweeter with the tang of lemon. The morning I made blueberry pancakes and munched on them in my new, improved bed I was happy in the sierras. Fabulous flapjacks are a luxury for snowy or rainy days ahead. Sweet dreams.

Motto: Changing up classic beds to old-fashioned pancakes is a delightful surprise if you keep an open mind.

Cal Orey, M.A. Is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, and Tea) published by Kensington. (The collection has been featured by the Good Cook Book Club.) Her website is http://www.calorey.com.


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