, Newburyport, MA


April 2, 2014

Spicing things up

Port cook puts a global twist on homemade dishes


Blueberry pancakes

Makes 10-12 4-inch pancakes

Total time: 20 minutes

2 tablespoons canola oil

1/4 teaspoon salt

3 tablespoons baking powder

2 room-temperature eggs, divided

11/2 cups flour

1 tablespoon sugar

3/4 cup ground flaxseed meal

11/4 cups skim milk

2 cups blueberries

Place all ingredients except egg whites in a medium bowl. Mix by hand until combined. In a separate bowl, beat egg whites until stiff. Fold egg whites into batter until just barely combined.

In a cast-iron skillet, add 2 tablespoons butter and melt over medium heat. (Alternatively, use a cooking spray.) Spoon batter into 4 pancakes into hot skillet, and top each with one-eighth of the blueberries.

Cook until bubbles form on top of batter, and turn over. Cook for approximately 1 minute.

Serve with “syrup”: Mix equal parts honey and frozen orange juice concentrate. Heat until warm. Pour over pancakes.

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