When I was growing up, I spent many weekends with Emily's family at their lovely home on Lake Michigan, where I always ate well. One standout meal included homemade-by-Paul veggie burgers, but I'd wager that all the meals I've had there have been delicious. From this grey Winter, I just dared to daydream about the pesto Emily's mom made last time I visited, with basil cut from her own lush plants.
Our old friends—the pancakes this morning—were a slight modification to Mark Bittman’s “cottage cheese and sour cream pancakes”, on page 750 in our edition of How to Cook Everything. Bittman’s basic recipe is quite robust, producing some delicious pancakes even when mixed by someone (like me) who eschews use of precise measurements or dirtying a lot of utensils and extra bowls or measuring cups to put it together. All you need is a bowl, a spatula and a frying pan. To make the pancakes we use (more or less—I just eyeball it) a cup of flour, a cup of sour cream, a cup of cottage cheese, a cup of blueberries (just thaw them if you use frozen), three eggs, a tablespoon of sugar, a dash of salt and a quarter teaspoon of baking soda. Mix together everything that is wet and then fold in the sifted flour and other dry ingredients. (I don’t mess around with separating the eggs.) Add in a little canola oil (a couple of tablespoons) and if it is still too dry maybe a splash or more of milk. Fold it all together until it has a nice consistency. The batter will not be runny.
These pancakes take a little longer to cook—they are thicker—and you typically do not see the bubbles rise as with thinner batters. The pan (nonstick) should have some more oil and a little butter added for each batch—with the temperature set just above medium.
After just a few minutes mixing it and then at the stove, cookie can exclaim, Voilà! to the delight of everyone. Add some maple syrup and enjoy.
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