I revisited blueberry pancakes to test out Leslie's method of cooking the cakes in butter. The results were perfectly fine, even if being splattered with boiling butter hurt. Still, I would have to say I prefer pancakes baked on a dry surface, whatever Auguste might have to say.
The double layer technique allows a very large number of berries to be incorporated in the pancake. The result is a solidly satisfactory hit of blueberry flavor. Did I mention blueberries are four times as expensive as a couple weeks ago? The birds and I have picked my blueberry bushes clean.
For the future I plan on reducing the milk even further, and perhaps replacing all the butter in the batter with more sour cream. Of course the risk is making the batter too thick to be dispensed from the iSi.
And now that my iSi is empty I can return to making methode rotuts.
