I know I mentioned that my word for 2021 is focus, so this week’s recipe is a good lesson in that. Trying to come back into this project full-speed meant not aiming for perfection, but at the very least consistency. When I started toying with the idea of this project I made an initial list of recipes by combing through every episode’s transcript and compiling a list of dishes Sookie mentioned, or someone made in reference to Sookie making.
That was in 2016 as the revival was being teased, but it wasn’t until 2019 that I actually decided to move forward. So I didn’t exactly update my list before starting, and during crazy busy weeks like this one has been, I don’t always get a chance to watch the episode in full before making the dish only to find out Michel’s twelve (not thirteen as I previously stated) blueberry pancakes are actually from 2.09 – Run Away Little Boy, not 2.08 – The Ins and Outs of Inns. That said, while making pancakes was an easy win this week, it was slightly premature. Either way, it was much needed this week, and a good reminder to *focus* a little better next time. After I get through my initial list from 2016, it’s becoming abundantly clear that there is opportunity for a second run-through of “lost-recipes” that were missed or messed up the first time around… and that’s on grace and overcoming perfectionism. Thank you for coming to my TED Talk.
Michel’s Twelve Blueberry Pancakes (modified from the Joy of Cooking)
1 ½ cups (whole wheat) flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups (low-fat) milk (add 1 tablespoon of vinegar to create a buttermilk)
3 tablespoons butter, melted
½ tsp vanilla extract
Splash of almond extract
12 fresh blueberries lightly tossed in flour
Preheat a griddle to 350º, or a frying pan on medium-high heat. In a large bowl sift together the dry ingredients. In a separate bowl, mix together all the wet ingredients. Combine the wet ingredients into the dry ingredients until just combined. There may be some lumps in the batter. Gently fold in the blueberries. Let the batter rest in the fridge for 15 minutes before cooking for maximal fluffiness. Spoon onto the griddle or pan ⅓ cup at a time. Once bubbles form around the outer edges and the bottom is golden brown, flip and cook until well done. Enjoy!