Let’s Chow!

Berries are one of those fruits that you just can’t dislike. Really, I think it is a fair statement even for those that aren’t so fond of fruits and vegetables. Not only do they flavor and color up our favorite sweet treats, they are amazingly healthy in their humble way. Berries are rich in antioxidants and fiber, and also low in calories. A good rule of thumb to follow is that you should try to eat a rainbow of colors on a daily basis. The more color variety, the more nutrients you consume.

In the spirit of Independence Day (and being back in Chicago this weekend), I am celebrating with berry-licious pancakes, featuring fresh and juicy strawberries and blueberries I could not resist:

Chicago is a city that is in love with breakfast/brunch, more so than where I grew up. Hot brunch spots are super creative with their breakfast concoctions. Pancakes are also serious business here. While there are more pancake varieties than I can keep track of, I made a very simple version that is highlighted with red and blue compotes. I also cranked up the nutrition value by using whole wheat flour, which tastes nuttier and heartier, leaving you nicely satiated.

Red, White, and Blue Pancake Recipe

Preparation Time: 25 minutes
Serves 2-4 (yields 6 pancakes)

Ingredients

For the compotes:

• 1 cup strawberries, hulled and quartered (about 6 medium size strawberries; frozen OK)
• 2 tablespoons water
• 3 tablespoons granulated sugar
  *
• 1 cup blueberries (frozen OK)
• 2 tablespoons water
• 3 tablespoons granulated sugar

For the pancakes:

• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 1 large egg
• 1 cup milk (1% or 2%)
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter, divided into ½ tablespoons
• 1 teaspoon confectioners’ sugar for dusting, optional

Tools

• 2 small saucepans
• 1 large mixing bowl
• 1 whisk
• Measuring cups and spoons (I’ll admit, sometimes I like to eyeball)
• Griddle pan or large skillet
• Spatula for flipping
• Aluminum foil

Preparation

1. Combine the three ingredients for each compote in two different saucepans. Separately simmer each for 10-15 minutes until sauce is reduced and thickened. Stir every few minutes. Let it stand and cool until pancakes are ready to serve.
2. While the fruit simmers, gently whisk together the first seven pancake ingredients. Be careful not to over mix! Small lumps are fine. Let it stand for 2-3 minutes.
3. While the pancake batter sits, heat a griddle pan or skillet to medium heat. For each pancake, melt ½ tablespoon butter, and pour ¼ cup batter (using a ¼ measuring cup) onto pan. Cook for 2-3 minutes on each side until lightly golden brown. Hint: you’ll know when the first side is ready to flip when small bubbles form on top.
4. Repeat step 3 until all six pancakes are cooked. To keep pancakes warm, cover serving plate with a sheet of aluminum foil. Serve immediately with warm strawberry and blueberry compotes. Dust with confectioners’ sugar if desired.

Selina’s Notes

• If you don’t have a powdered sugar shaker, have no fear. You can use a fine mesh colander or small strainer. In reality, I didn’t have either of those, so I used the strainer from my tea pot. If all else fails, use whipped cream!
• Many varieties of fruit can be used for the compotes, especially berries and stone fruit - peaches, mangoes, raspberries, cherries, plums, etc.