How to Make the Perfect Breakfast at Home
The best pancakes don't necessarily look like anything special, but they taste like they've been pumped full of air—and your fork just glides right through them. The ones on Jeffrey Mauro's quirky breakfast menu at Jam in Chicago have that sought-after fluffiness, but one component puts them over the top: They're finished with a chilled lemon crème fraîche, the ideal foil for all that warm, syrupy sweetness.
Adapted from Jam in Chicago (937 N. Damen Ave., 773-489-0302)
- 1 pint blueberries
- 2 tablespoon plus 2 tsp sugar
- 4 oz crème fraîche
- Zest from 1 lemon
- 2 1/4 cup all-purpose flour
- 3 1/2 teaspoon baking powder
- 1 teaspoon coarse salt
- 2 1/4 cup whole milk
- 1 egg
- Butter or nonstick spray, as needed
Heat the blueberries, 2 teaspoons of sugar, and 1 cup of water in a saucepan over medium heat.
Bring the mixture to a boil and cook, stirring occasionally, until the liquid has reduced by half, about 30 minutes.
Let it cool and set aside. (You can do this a day or two ahead.)
In a small bowl, mix the crème fraîche with the zest and chill for at least 20 minutes.
Meanwhile, combine the flour, the baking powder, the salt, and the rest of the sugar in a large bowl.
In another bowl, whisk together the milk, the egg, and half of the blueberry mixture.
Gradually combine the wet mixture with the dry one, whisking until you have a pretty smooth batter (some lumps are fine).
Warm a large heavy skillet or griddle over medium heat and coat it with butter or nonstick spray.
Pour 2 to 3 tablespoons of batter onto the skillet for each pancake, working in batches.
Add more butter or spray as needed.
Cook each pancake until it's golden brown on the bottom, about 3 minutes.
Flip it with a spatula and cook it until the other side is golden brown, about 2 minutes.
Top the pancakes with the remaining blueberry mixture, maple syrup, and the lemon crème fraîche.