Blueberry Pancakes

 

Blueberry pancakes, what a wonderful way to wake up in the morning.  I let my older daughter choose the breakfast, and this was what she had in her mind.  I went to Epicurious, and found this perfect recipe (perfect because I had all the ingredients) from Bon Appetit.  It had almost 4 forks, which always is a good sign.  I was just a little concerned because the blueberries were gigantic.  Bigger than I had ever seen in my life – and I was worried about the weight of them in the pancakes.

Well – I had good reason to worry, this was a very tough batch.  Not only did they keep flying out when I flipped them, the first batch was raw around the blueberries.  So – I tried a different method – the same method I use with chocolate chips.  I just added the plain batter to the pan.  Just when I thought they were cooked enough to flip – I added the blueberries, and pressed them down into the batter.  I still lost a couple of blueberries, but at least they were cooked all the way through. 

These pancakes were delicious – so delicate and tender on the inside – and crisp on the outside.  The blueberries added just the right amount of sweetness for me – but of course my family doused them with maple syrup.  I am excited to try this with baby blueberries, right off the trees from our backyard – if the sun ever comes out to ripen them.

Ingredients

  • 1 1/3 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
  • 2 cups fresh blueberries

Preparation

Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.

Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.

Makes about 12 pancakes.

For a printer-friendly version of this recipe, please click here:  Blueberry Pancakes

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