The Rook: A Novel by Daniel O’Malley
Mini Summary: Waking up without memories of her former life, Myfanwy Thomas delves into her high position at a ghost government entity charged with keeping the supernatural at bay. While she pieces together who she was before, she uncovers a plot that will change forever everything she fights for.
Really, this book was a blast to read. Hats off, Mr. Daniel O’Malley, for writing such a witty and gripping story. I felt like this book was a mash up of Ghost Busters and Men in Black in it’s tone and comedic relief, but more interesting in content and depth. What a great take on the fiction of science!
Myfanwy’s first meal as the new Myfanwy, (alias: Ms. Ryan) is ordered via room service at a posh hotel.
“Yes, good morning, Ms. Ryan,” said a polished and mercifully nonperky voice. “What can I do for you?”
“Ooh, I would like to order some breakfast. Could I get a pot of coffee, some blueberry pancakes, some orange juice, some wheat toast, some marmalade, and two raw steaks?”
The Rook: A Novel by Daniel O’Malley
Yes! Yes you can, Myfan…-er, “Ms. Ryan” (wink wink)! This Blueberry Sour Cream Pancake recipe was a delight to make and so much fun to photograph! But, admittedly, it was even better to eat. (Nod, nod.)
Blueberry Sour Cream Pancakes
Course: BreakfastCuisine: English, North AmericanDifficulty: Beginner12
Medium Pancakes10
minutesTender, fluffy pancakes bursting with blueberries! The perfect morning indulgence.
Ingredients
260 grams flour, 2 sifted cups
55 grams sugar, about 4 tablespoons
12 grams baking powder, 1 tablespoon
1/4 teaspoon salt
120 grams sour cream, 1/2 cup
1 1/4 cup milk
1 egg
4 tablespoons melted butter
1/4 teaspoon almond extract
1 cup fresh blueberries
3 tablespoons butter for cooking
Directions
- Heat up a griddle to medium to medium-low heat.
- Whisk the flour, baking powder, salt, and sugar together in a medium bowl. Set aside.
- Thoroughly whisk the sour cream, milk, egg, melted butter, and almond extract together. Add in the dry ingredients and gently fold with a rubber spatula until the dry ingredients are almost combined. Add in the fresh blueberries and continue folding until the blueberries are incorporated and there are no big pockets of dry ingredients. Don’t overmix! The batter will be thick and lumpy.
- Butter the griddle. Once the griddle is hot, scoop out 1/4-1/3 cup of the batter and drop it on the sizzling butter. Let it brown nicely on the bottom, about 5 minutes. Flip each pancake with a spatula and cook it on the other side for another 4-5 minutes, until cooked through.
- Serve immediately with butter, maple syrup, buttermilk syrup, sliced banana, or whatever suits your fancy!
- Store any extra in a sealed container in the fridge.