The Blueberry Blossom Pancake

Blueberry Blossom Pancake

I can’t believe it is blueberry season already – boy does that make me happy.  Even though you will never find me popping blueberries in my mouth, they are one of my most favorite fruits to bake with.  This weekend my cousin was visiting, and after dragging him to Boot Camp Saturday morning, our reward was going to the Farmer’s Market.  Before we got there though, I had to stop at my favorite fruit stand.  Not only are their prices better than at the Farmer’s Market, they are just so nice, I love supporting their farm.  I knew that I wanted to make Blueberry Jam this weekend, and wasn’t sure if I would have enough leftover to make something else.  Of course I forgot to mention the Jam to my cousin, so when I walked back to the car with a flat of blueberries, his eyes popped out of his head.  It was a similar look when I took him into my pantry to show him my stash…of jam that is.

I reminded him about my jam problem, and then it made sense.  He immediately offered to hold the blueberries on our way to the market.  He couldn’t stop popping them in his mouth, and I could tell my younger daughter in the back seat was getting a little nervous.  He offered her a handful, and she said emphatically, “No!  You have to stop eating them, my Mommy needs to make jam!”  I started laughing – she is definitely the biggest jam lover of the family.  As we were walking and eating our way through the market this weekend, we got to the jam stand.  My older daughter tried some strawberry jam (that they sell for $8.75) and came running over to me – she told me that my jam is much better.  I had already bought her a pastry, so she wasn’t buttering me up for anything…maybe just hoping I would quit my job and stay home to make jam for a living.

Fortunately I had plenty of blueberries, and I remembered this recipe I had just looked at in this month’s Bon Appetit.  With a name like The Blueberry Blossom Pancake, how could it be anything but beautiful!  Wow were these good pancakes.  I seriously thought I was at a restaurant.  I know I make good pancakes, but these were just incredible.  So light and fluffy, with a burst of blueberry in every bite.  Oh, and did I mention the streusel on top?  Seriously, what is not better with streusel?  It added a crunchy texture that really knocked my socks off.  So – this weekend, if you are looking for a way to make your family happy – look no further.  Waking up to these beauties will definitely make your day blossom.  Don’t delay, blueberry season will not last forever!

Ingredients

Blueberry Syrup

  • 3/4 cup pure maple syrup
  • 1/4 cup blueberries

Streusel

  • 1/2 cup old-fashioned oats
  • 1/4 cup all-purpose flour
  • 2 tablespoons light  brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted

Pancakes

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking  powder
  • 1/2 teaspoon baking  soda
  • 1/2 teaspoon kosher  salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 2 tablespoons unsalted  butter, melted, slightly cooled
  • Vegetable oil (for  skillet)
  • 1 cup blueberries (about 5 ounces)

Preparation

Blueberry Syrup

Purée syrup and blue-berries in a blender until smooth; set  aside.

Streusel

Preheat oven to 350°. Combine oats, flour, and brown sugar on  a small rimmed baking sheet; drizzle with butter and toss to coat. Bake,  stirring occasionally, until golden brown, 15–20 minutes. Let cool.

DO AHEAD: Streusel can be made 1 week  ahead. Store airtight at room temperature.

Pancakes

Whisk flour, sugar, baking powder, baking soda, and salt in a  large bowl. Whisk egg, buttermilk, and butter in a medium bowl, then whisk  into dry ingredients.

Heat a large nonstick skillet over medium heat and lightly  coat with oil. Working in batches, pour 1/4 cupfuls of batter into skillet and  top each with 2 tablespoons berries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown  and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and  streusel.

For a printer-friendly version of this recipe, please click here:  The Blueberry Blossom Pancake

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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