Old-Fashioned Pancakes with Berry Syrup
Source of Recipe
From "Jubilee" by Toni Tipton-Martin
"In Colonial America, pancakes were made with buckwheat or cornmeal. Another type of griddle cake, made from stale, leftover bread crumbs and served with homemade syrup, epitomized the kind of economical scratch cooking old-time cooks perfected before packaged mixes became affordable. Soul cooks celebrated both during the 1960s, adding recipes for homemade brown sugar syrup, flavored with maple or wild berries, honoring their ancestors' ingenuity when maple syrup was out of reach. Here, I combine an homage to those cooks and Edna Lewis's way with the breakfast dish, from her acclaimed cookbook, The Taste of Country Cooking."
List of Ingredients
◦ 2 cups all-purpose flour
◦ 4 teaspoons baking powder
◦ 2 teaspoons sugar
◦ ½ teaspoon salt
◦ 2 to 2 ½ cups whole milk
◦ 2 tablespoons butter, melted and cooled, plus 3 tablespoons room-temperature butter (or oil), for the griddle or skillet, plus more for serving
◦ 2 large eggs, beaten
◦ Warm Berry Syrup or Homemade Pancake Syrup, for serving (recipes follow)
In a bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, stir together 2 cups milk, the melted butter, and eggs.
Add the milk mixture to the flour mixture, stirring just until the batter is smooth enough to pour, but a few small lumps still remain. Stir in additional milk, as needed, for thinner cakes.
Heat a griddle or a large skillet over medium-high heat and lightly grease with the softened butter. Spoon ⅓ cup batter for each pancake onto the griddle or skillet and cook until bubbles begin to form on the surface and the edges look dry. Flip and cook on the other side until golden brown. Do not turn again.
Serve the pancakes with butter and syrup.
Serves 4 to 6
❧ Warm Berry Syrup:
◦ ½ cup sugar
◦ 1 ½ cups blueberries or blackberries
◦ ½ teaspoon fresh lemon juice
In a heavy saucepan, combine the sugar and ½ cup water and bring to a boil. Reduce the heat, add the berries and lemon juice, and simmer until the berries are tender, 8 to 10 minutes. Use a wooden spoon to mash half of the berries against the side of the pot. Simmer a few minutes, until the syrup thickens to desired consistency.
Makes about 1 ½ cups
❧ Homemade Pancake Syrup:
◦ 1 cup packed light brown sugar
◦ Pinch of salt
◦ ¼ teaspoon vanilla extract or ⅛ teaspoon maple flavoring
In a heavy saucepan, combine the brown sugar, salt, and ½ cup water and bring to a boil. Reduce the heat and simmer until the mixture thickens to your desired consistency, 10 to 12 minutes. Stir in the vanilla. The syrup keeps, covered and refrigerated, for about one month.
Makes about 1 cup