I love pancakes. Actually I love all things breakfast, especially if someone else is making it. When we go out for breakfast it's not uncommon for the bill be more that a dinner bill would be!
I also love blueberries and my Wild Maine Blueberry Vodka Sauce is the perfect way to enjoy pancakes. My boyfriend has several family members with Celiacs Disease and while he doesn't have full blown Celiacs he does have a sensitivity that is noticeable.
I make my own mix of gluten free flour using a combination of brown rice flour,sweet white rice flour, potato starch, tapioca flour and xanthan gum. You can also try Bob's Reds Mill One to One flour. I have found this flour mixture to make pancakes that I actually prefer to those made with regular flour.
My pancake recipe is a family recipe that my grandmother used and has never failed me. The key is using fresh baking powder. Baking powder gives baked goods loft but only if it's fresh so if your can has been in your cupboard for 3 months- throw it out!.
I rake ( which is how we pick blueberries) the blueberries in my Wild Maine Blueberry Sauce in August at a local wild blueberry farm. It takes about 40 minutes to rake a 5 gallon bucket of blueberries. That's about 18-20 pounds of blueberries!
There are a few factors that go into making the perfect breakfast treat besides the Wild Maine Blueberry Vodka Sauce. The dish also needs a bit of Maine Maple Syrup and whipped cream topping to complete the perfection.
Here in Somerset County, Maine we produce more Maple syrup than anywhere so it's only fitting to pair 2 of our natural resources with our family pancake recipe!
My Wild Maine Blueberry Vodka Sauce is a combination of vodka, onions and jalapenos ( and a few other ingredients) that is so unique that customers have a hard time describing it- most j say" it's just really good and I could eat it with a spoon! "
Here's how to make this Maine Pancake Recipe:
2 TB butter
1 1/2 cups flour
1 cup plus 2 TB milk
3 tsp baking powder
Melt butter in mixing bowl. I use glass bowl and just pop it in the microwave.
Add eggs and beat
Add flour, baking powder and milk and stir until just mixed. No need to beat until smooth. Small lumps will cook out.
*Depending on your flour you may have to add additional milk- let it set 1-2 minutes before deciding.
Coat cast iron frying pan with canola oil. Heat over medium heat. When hot use 1/2 cup to pour batter into pan. Cook until bubbles stop popping and flip for another 1-2 minutes. Remove to plate. I don't even butter them- the rest of the toppings are so good you won't miss it so save the calories!
My preferred layering is syrup, whipped cream and Wild Maine Blueberry Vodka Sauce.