Panscake with Blueberry Compote

Saturday, June 4, 2011

So, you're probably thinking "panscake" is a silly typo. It is definitely not a typo. It is definitely silly.

In an episode of Gilmore Girls, Rory tells Lorelei that the plural of cul de sac is culs de sac. Lorelei cannot believe the English language would allow such a silly plural to exist. (Why not? The English language is insane, I say.) Nevertheless, she proceeds to drive Rory crazy, saying, if that's a plural than is the plural of menu actually mensu and the plural for pancake MUST be panscake. I tried to find the clip, but alas, youtube was less than helpful. Whenever I make pancakes, my sis and I always say, don't you mean we're having panscake?
We're crazy.

These panscake rocked. They are somewhat of an adaptation of the spectacular blog, Two Peas and Their Pod, but more than anything, I used that as a skeleton and created the actual "pancake being" out of my own knowledge, guessing, and ideas.

The blueberry compote, or sauce, if you want to call it, is also from that blog.

Fruit compotes can be tricky if you mess with the cornstartch- it can be clumpy and unappealing, creating white chunks is your beautiful, shiny sauce- no gracias.
The trick: whisk the cornstartch with your liquid, prior to placing it in the pot. In this case, I combined blueberries, honey, cornstarch, water and fresh squeezed orange. So, I put the water, orange juice and cornstartch in a bowl, and whisked it together, before I stuck it in the pot- no big deal.

On this RAINY, JUNE day (I'm still in shock) these were warm and comforting.

Fluffy Whole Wheat Panscake (adapted from Two Peas and Their Pod)
I highly recommend using half cake flour/half whole wheat flour- the cake flour just gives them an airiness, which combats the heavy, but healthful texture of the WW flour.

Makes 10-12

1 cup WW flour
1 cup Cake flour
1 heaping tablespoon of baking powder- trust me!
1/2 teaspoon baking soda
1 1/4 cup soy, non fat or low fat milk mixed with 1 tablespoon lemon juice or vinegar
2 tablespoons melted butter
1 teaspoon vanilla
1 teaspoon almond extract
zest of 1 orange (don't use it all!)
1/2 orange, squeezed
2 eggs

*Heat a non-stick skillet or a cast iron skillet. Grease with butter or oil*

Combine all dry ingredients, set aside

Combine all wet ingredients, except zest.

Add wet ingredients to dry. DO NOT overmix! Add almost all zest, but reserve about 1/4 of it for the compote.

When skillet is HOT, add slightly less than 1/4 cup of batter to pan. When bubbling, flip. Cook until golden brown. Unless you have a pan the size of Texas, just do these one at a time. Keep warm in a 250 degree oven.

While you're cooking your pancakes, make the compote:

Blueberry Compote (adapted from Two Peas and Their Pod)

3 cups fresh or frozen blueberries (I used fresh)
2 heaping spoonfuls of honey (I prefer orange blossom honey for this)
left over orange zest
juice of 1/2 orange
1/4 cup water
3 teaspoons cornstarch

Mix water, juice of orange, and cornstarch in a small bowl. In a medium sauce sauce pan, place all ingredients and turn the stove on high. Let boil, reduce to medium cook until thick. Keep on low. Serve warm over pancakes.


Post a Comment