As a self-declared food blogger I feel slightly guilty that most of my posts at the moment are landscape photography, admittedly another weakness of mine ( I remember family holidays when I would shoo the family off the picture because they were interfering with the overall effect of the rice paddies (I was about 15 at the time, I guess some things start early). So to balance the landscapes – please find a breakfast!
I wanted to share a wonderful breakfast we had at our friends house in Pelham New Hampshire -the worlds most adorable couple got married in may and because they are also loving and gentle and kind they also make the world’s greatest hosts – yes the pancakes were that good. Sitting outside on the deck in the somewhat chilly New Hampshire morning with a steaming mug of coffee, crisply fried bacon and blueberry pancakes, made with wild blueberries picked by our host the previous year.
The pancakes were perfect, light and fluffy with the blueberries bursting into little nuggets of sweet blueness as soon as you bit on one. Add to this 2 different kinds of maple syrup light grad A and darker grade C tapped by the hosts own dad from his own Vermont trees, and frankly you couldn’t get a much better start to a day.
Pancakes are traditional for breakfast in this part of the US and I had quite a few by the time we reached our friends house, but to be honest, these were the best hands down. Asked for the recipe, our host shrugged and said Betty Crocker, I am not sure if that is a ready made mix, which I would be surprised at, or if it’s a recipe, those of you in the US will certainly be able to tell me, as will my host when I get round to asking.
I personally always use Nigella Lawsons American pancake recipe to great effect -the blessed woman has put the recipe online so you can go find it there. Happy breakfasting 🙂 Poli