12:41 a.m., and I submit to failure once again, and turn to sleep. Blueberry Pancake Cookies, attempt #3. Closer, but not there yet.
A year ago I came up with the brilliant idea of using a chocolate chip cookie recipe, but replacing the chocolate chips with dehydrated blueberries, and replacing the sugar with 100% maple sugar. The results were underwhelming. The blueberries and the maple sugar gave little flavor, and the texture was too chewy to be a decent imitation of pancakes. They were yummy cookies, but not the desired results.
The second attempt was this early spring, when I replaced the chocolate chip recipe with a snickerdoodle recipe. I persisted in using dehydrated blueberries, believing the dough around them would not cook if they were moist (later to be found untrue). I again replaced the sugar with maple sugar, but also rolled the cookies in maple sugar (usually snickerdoodles are rolled in cinnamon and sugar). The texture was better, but again, the blueberried and maple were too subdued. Many compliments on the cookies, but again, not what I was aiming for.
This time, I did it more methodically. Started with the basic snickerdoodle recipe, using regular sugar, and ripe blueberries. It took some figuring out how to add the blueberries. First, I mixed them in. Then I tried rolling the dough out and wrapping it around the berries. Then I tried with the berries on the bottom. Finally I struck upon the lightly pushing in the berries on top, as pictured below. It worked like a charm.
If you are wondering about my pan, it is because I am cooking these in my loft room late at night, using a convection toaster oven, and this bread pan was the closest thing I could find to a cookie sheet that would fit in it. Sadly, the toaster oven was not warm enough (first time using it), and the cookies came out a bit flat.
I do not have a recipe yet. I cut back the sugar this time, but I think I should cut it back even further. And I still have yet to figure out a good way to distribute maple flavor. The trouble with maple, is that on its own it has a marvelous flavor (I often take swigs from the bottle), but after a minute in contact with anything bready, and the flavor disappears almost entirely. On this attempt, I did try pouring syrup on one, letting it soak it up, but it fell apart, and the flavor, yes, disappeared. And I tried spreading maple butter (this is simply 100% maple content whipped, no dairy) on one, but it’s too soft and sticky. I am leaning towards playing with frostings and glaze recipes. Or boiling syrup until it’s maple sugar candy. Or maybe what I need to do is get some actual maple extract, stuff which has any real maple in it whatsoever (tough to find).