Tuesday, March 19, 2013

Blueberry Sage Pancakes

The great thing about New England is you can go pretty much anywhere up and down the coast on a bus or train. You wanna hang out in Providence? Cool, let's go. Montreal? Done. New York? No sweat. Cars, schmars -- I heart public transportation. It's amazing how easily I slid into a sans-car life, especially given the fact that I nearly cried after I sold Blue Velvet (yes, that's what I named my car), but if there's one thing I don't miss, it's all the stress that comes with having a car. And driving in Boston? Forget about it. Even Derrida is more straightforward than the layout in this city.

It just so happened that Caufield's spring break coincided with that of my lovely friend Jessica, a newly-minted New Yorker (New New Yorker? Double-New?). Along with running the style blog Sparkle and Stripes, Jessica's also a grad student at NYU. Once we figured out her birthday fell on the weekend of St. Patrick's Day this year, we both agreed she and her boyfriend Alex just had to visit us in Boston so we could do it up right.

One four-hour bus ride, several beers and glasses of wine, and too many drunk BU students later, we were all partied out. The morning after St. Paddy's takes a toll on you. Even if you didn't drink that much, you still feel hungover just watching the entire city of Boston get drunk off its clover-covered ass. You need to recharge, to refuel, to soak up...whatever that was you just stepped in (you're probably better off not knowing).

And in moments like these, there is but one brave and noble soldier able to stand tall and take on the task at hand: pancakes. 

Blueberry Sage Pancakes
(can easily be doubled/tripled/quadrupled to fulfill your hangover cure needs)
1 1/4 cups flour
2 1/2 tsp baking powder
2 tsp granulated sugar
1 tsp ground sage
1/2 tsp salt
1 egg
1 cup milk
1 tbsp butter, melted
1 cup fresh or frozen blueberries

In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. In another bowl, beat together the egg and milk. Add to the dry ingredients and stir. Add the melted butter and sage, and stir batter until just combined. Fold in blueberries.

Over medium heat, grease a frying pan with nonstick cooking spray. Scoop 1/4 cup of the batter onto the pan and cook/flip/cook until golden brown, about 2 minutes per side. Serve, scarf, and then go back to bed.

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