The Blueberry Hill cookbook from Vermont, 1959, is part of my childhood. One of the best recipes* is Blueberry Hill pancakes, made with sour milk. They are thick, fluffy and beat english pancakes hands-down. It’s the whole using sour milk and leaving the enormous bowl of batter out overnight to ferment that does it. My New England mother made them in industrial quantities, churning out stack after stack and we’d eat them with cinnamon-flavoured applesauce, yoghurt with raisins and a squeeze of orange juice, or just pools of butter, sugar and lemon.
*Some of the other recipes are a bit more iffy: what’s with creamed turkey hash, cream of peanut soup, or kumquats stuffed with cream cheese? The last dish is described as “An unusual salad. It is just what it sounds like.” Oof – can’t argue with a description like that. And the Americans dare take the mick out of english cooking?
I was ever so pleased when I was given the book, but sadly the page with the pancake recipe had been torn out. But all is not lost – the recipe for Banana Bread remains, and this is a good, good thing, because…
… it is unfailingly yummy, a lot quicker to make and turns out like this:
Give it a try! It’s sweet, slightly caramel-y – on account of the huge quantity of sugar – and tastes wickedly good cold, spread with butter. But you must do two things:
add walnuts – this makes it great, rather than nice
use the american cup measure if you have one, and if you can’t, just use a normal mug as a cup measure. 1 cup = 1 mug, not filled to the brim, but just as much as you’d fill with tea or coffee. Converting the US measures to grammes /ounces renders the end product lacklustre, but not in a good way.