What’s Cookin’ at Callie’s Cabin: Late summer pancakes that’ll wow you
Special to the Tribune
Welcome to pancakes or hotcakes, a worldwide favorite food that goes way, way back in time around the globe. Fast forward to me working on deadline during Labor Day weekend to finish a book before autumn. While fine-tuning the book due, I watched films, including “Something’s Gotta Give,” a romantic comedy and “2012,” a doomsday movie. Both flicks included the seven letter word: Pancakes. And that got me craving the thin, flat round cake made from batter, cooked on a frying pan or griddle.
In the Diane Keaton romantic comedy, the 50-something heroine, a single playwright, offers to make homemade pancakes late at night for her 60-something male friend, of sorts. I watched her take out the flour and that’s when guilt set in. In the end days movie the mom character invited her ex-husband to join in for a pancake breakfast with their kids. The bottom line: Pancakes are both a comfort and romantic food. And they take me back to when I was a kid. On Sunday mornings, my mother made flapjacks from scratch.
So, on Monday morning I went to the kitchen and instead of grabbing the complete pancake mix that reads “add water,” I took out the whole wheat flour, organic milk, and brown eggs. It was so easy to mix up. When I flipped over my first homemade pancake I woke up.
“Why didn’t I do this before?” I asked myself.
Doing it yourself gives you the freedom of getting natural stuff – no artificial ingredients. That means you’re getting both calcium and protein, and the fresh blueberries give you plenty of dietary fiber and antioxidants.
Blueberry Honey Pancakes
1 1/2 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon granulated table sugar
1 1/4-1/2 cups 2 percent, low-fat organic milk
3 tablespoons European style butter
1 brown egg, beaten
1 1/2-2 cups fresh blueberries
Honey for syrup
European style butter
In a bowl, combine dry ingredients. Add egg, milk, butter. Fold in half of the berries. On medium heat warm up a non-stick frying pan. Drop batter in medium-sized circles in pan. When the pancake bubbles flip over and place on plate. Top a few pancakes with a pat of butter, drizzle with warmed up honey, and top with blueberries. Makes a dozen or more pancakes.
My pancakes were picture-perfect. The first bite was as good as a mix pancake – actually better. The flavor of sage honey (mine is from a beekeeper in Reno) and tart blueberries with a small amount of real butter was as good as it gets. Sure, these blueberry pancakes could have been a winner for a mate or kid(s), but the reality of it is that I made a short stack for me – a solo author with two dogs and a cat named Zen. I paired this fresh breakfast with a fresh brewed cup of chocolate mint coffee. It was a morning filled with sweet aroma and fit for a royal queen bee before she morphed into a worker bee (again).
Motto: If you pace yourself you can do whatever it is you want to do – including making homemade pancakes to writing a big book during the hot summer in a tourist town.
– Cal Orey is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate and Honey) published by Kensington. Her website is http://www.calorey.com.
Support Local Journalism
Support Local Journalism
Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Your donation will help us continue to cover COVID-19 and our other vital local news.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User