Mormor’s pancakes were so good I wouldn’t have minded having them for every meal in the same day! They are more like crepes than traditional American pancakes and they serve as a delicate vehicle that transports any favorite topping to your mouth.
Pancakes were not just a morning thing in my family, and it wasn’t uncommon for us to have them for lunch or dinner. My preferred way to eat them was with a large dollop of blueberry jam. Mormor would pick blueberries all summer and make a wonderfully simple jam that would last us throughout the year.
2 cups sifted unbleached all-purpose flour (sift before measuring)
1⁄4 teaspoon salt
3 large eggs
1 3⁄4 cups whole milk, plus more if needed
5 tablespoons butter, melted, plus more for the pan
2 cups wild blueberries, fresh or frozen, (thawed, if frozen)
1⁄2 cup granulated sugar
- To make the pancakes: Place the flour, salt, eggs, milk, and butter in a food processor and process until you have a smooth batter.
- Let the batter rest for 30 minutes. This will make the flour “swell” and absorb the milk so the pancakes will be easier to flip. If the batter feels too thick, add a little more milk.
- Preheat the oven to 250°F.
- Lightly butter a medium skillet and heat it over medium heat. Using a little less than 1⁄4 cup batter for each pancake, pour the batter onto the skillet, swirling the pan so the batter covers the pan. Cook for 1 minute. Turn using a spatula and cook for another minute. The pancake should be light brown on each side. Keep warm on a baking sheet in the oven. Repeat with the remaining batter, adding more butter to the pan as needed.
- To make the jam: In a medium bowl, stir together the blueberries and sugar. Stir until the crunchy sound of the sugar is gone, about 5 minutes.
- Serve the pancakes hot, folded or rolled up around the blueberry jam.
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