Best Buttermilk Blueberry Pancakes

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Adapted from Martha Stewart

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
1 cup blueberries, fresh or frozen and thawed (optional)

 Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. Arrange a handful of blueberries over the cooking pancakes, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm with fresh blueberry syrup or pure maple syrup [and butter!].

 

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bon appetit!

black bean, habanero chili and yellow rice

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(adapted from New England Soup Factory Cookbook)

Beans need to soak over night!

yellow rice

2 tablespoons olive oil

1/2 cup chopped onion

1 cup jasmine rice

2 cups water

2 teaspoons kosher salt

pinch of saffron or turmeric

soup

1 pound dried black beans

3 tablespoons olive oil

4 cloves garlic, minced

1 large Spanish onion, peeled and diced

2 ribs celery, diced

2 1/2 quarts (10 cups) vegetable or chicken stock

4 cups (32 ounces) canned crushed tomatoes

2 teaspoons ground coriander

1 cup sherry

1/4 cup chopped cilantro

kosher salt and freshly ground pepper, to taste

1 habenero pepper, seeded and minced

1 tablespoon lime juice

cooked yellow (saffron) rice (recipe follows)

1 bunch scallions, chopped, for garnish

For the soup: Place the beans in a deep bowl and add water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion and celery. Saute stirring frequently, for 10 minutes. Add the beans, stock, tomatoes, coriander and sherry. Bring to a boil. Reduce the heat to medium. Simmer for 1 1/4 hours or until the beans are tender. Add the cilantro and season with salt and pepper. Add the habanero pepper and lime juice. At this point you can either add the rice to the soup mixture or ladle the rice into bowls and serve the beans over it, this is the way we like it. 

For the yellow rice: Heat a 3-quart saucepan over medium-high heat and add the olive oil. Add the onion and saute for 5 minutes, or until a pale golden color. Add the rice and continue to saute for 3 minutes more. Add the water, salt and saffron. Bring to a boil, cover the pan and reduce the heat to low. Cook for 15 to 20 minutes, or until all the water is absorbed and the rice is fluffy.

Serve with freshly chopped green onions on top and Tabasco sauce on the side.

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bon appitet!