Happy Shrove Tuesday! I love pancakes and have many of my own recipes, but this morning I decided to try a new-to-me vintage recipe for blueberry pancakes. I made a large stack so that I was able to sample “some” now and then reheat the rest for our dinner tonight. (Did you know you can reheat pancakes in the oven?) They are delicious and of course made with simple, wholesome ingredients.
I adapted this recipe from “Sour Milk Griddlecakes” found in my 1936 copy of The Boston Cooking School Cook Book and made it gluten-free.
2 cups oat flour
1/2 cup tapioca flour
1/4 tsp salt
2 cups whole milk, each with 1 tbsp apple cider vinegar (add the vinegar first, then add the milk to the one cup line.)
1 1/4 tsp baking soda
1 large well-beaten egg
1/2 cup frozen wild blueberries
Peanut oil for the iron skillet
Sift the flours, salt and baking soda together into a bowl. Add the sour milk and beaten egg. Mix well until there are no clumps of flour (I use my mixing spoon to flatten any lumps on the side of the bowl as I mix it). Add the frozen blueberries and gently mix. Grease a cast iron skillet with a teaspoon of peanut oil, then turn on the stove top heat to medium. It’s hot enough once a spritz of water drops sizzle. Using a ladle, pour out about 1/2 cup of pancake batter or less for smaller pancakes.
Flip the pancakes when they are bubbling and cooked around the edges.
I added a 1/2 tsp oil to the skillet for each new pancake. When ready, serve with real maple syrup!
By the way, did you know that real maple syrup isn’t thick like imitation syrup which is starchy artifice with artificial flavors?
Shown stacked and soaked with Maine maple syrup. No butter needed. (Wayne will probably disagree.) The pancakes aren’t fluffy yet they aren’t thin like crepes, nor are they dense. I enjoyed the texture and flavor very much. Hopefully Wayne will, too!