Chef Doug's Recipe for
Whole Wheat Blueberry Cinnamon Pancakes
Yes, there's a story behind this. Isn't there always? Pressed for time?
Then, click here to cut to the chase. Well, we used to
subscribe
to Bon Appetit
magazine. They had a section for readers to write in and grovel, beg, whine, or
whatever was necessary to get Bon Appetit to approach various restaurant chefs and
grovel, beg, whine or whatever was necessary to get the chefs to divulge recipes
for dishes that the readers had "experienced" in these restaurants. Quite often the
requests seemed like they were more intended to demonstrate the reader's culinary
breeding than to obtain a recipe for a favorite dish:
"On our most recent trip to the Riviera, my wife and I visited our favorite little bistro, Chez Georges, and experienced the most wonderful dish. It was a pretentious little brie served with an exquisite sauce, that while not overpowering, still elicited feelings of strength and power and evoked memories of my younger days with the regiment during the Campaign of '43 blah blah blah. As my wife was sipping her '37 Chateau Snoot, she remarked to me, "Sweetie, we should obtain the recipe for this experience." However, even though we are close personal friends of Georges, we still couldn't persuade him to reveal the secrets of this sauce. Could you please try your persuasive talents on Georges? We hope to share this experience with my wife's cooking society this spring on our annual Mediterranean Gourmand Charity cruise."Pretty nauseating, huh? We often wonder if Bon Appetit has to bribe the chef with sex or perhaps a full three course meal from McDonald's. (The chef, of course, couldn't be seen going into McDonald's without ruining his career.) We also wonder if the secret recipe is nothing more than a commercially available product that the chef uses in his restaurant. Perhaps the reason that he won't divulge the recipe is that he can't? So, perhaps when Bon Appetit offers to publicize his recipe and his restaurant (in other words, make it worth his while to produce a recipe) the chef is willing to cobble up a recipe? We don't know. We're just wondering, you see.
The main reason we
wonder is the following recipe. You see, this was the result of one of those
nauseating "the last time we were skiing in San Moritz, we stayed in our favorite
chalet and experienced the most wonderful whole wheat blueberry cinnamon pancakes..."
letters. The recipe sounded delicious, but when we looked at it in detail, it
looked remarkably like the recipe on the back of a box of Bisquick.
We decided to reverse the process and turn the fabricated recipe back
into the original commercially available products that the chef might really be
using. And therefore, we proudly present the reverse-reverse-engineered recipe for:
(Honest to god, we use this recipe and we reverse-engineered it from the recipe
in Bon Appetit!)
Combine the Bisquick and flour. Add the milk, eggs and cinnamon, stirring until
you have a nice pancake batter. Gently fold in the blueberries just before you
are ready to start cooking. Cook on a hot griddle until the edges are dry.
Turn and cook until golden.
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The batter will tend to thicken with time,
so add a small amount of milk and stir, if necessary.