Blueberry Pancakes

Submitted by swissms

"From Cook's Illustrated. When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups of buttermilk instead of the milk and lemon juice. 1 cup blueberries = 16 T, 1 T per pancake. If you like more blueberries, as my husband does, double the quantity of blueberries and use 6-8 blueberries per pancake. Also, I use a 1/3 cup measure to get slightly larger pancakes."

 

• Ready In: 20mins
• Ingredients: 14
• Yields: 16 4-inch pancakes
• Serves: 4-6

ingredients

• 1 tablespoon fresh lemon juice
• 2 cups milk
• 2 cups unbleached all-purpose flour (10 ounces)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon table salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons vegetable oil
• 1 cup fresh blueberries (1 cup = 16 T, 1 T per pancake) or 1 cup frozen blueberries, preferably wild, rinsed and dried (1 cup = 16 T, 1 T per pancake)

• Variations

• Lemon-Bluberry

• add 1 t freshly grated lemon zest (zest from 1 lemon)

• Blueberry-Pecan

• add 1/2 c. chopped pecans

• Blueberry-Cinnamon

• add 1/2 t. ground cinnamon

directions

1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
2. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
3. Whisk egg and melted butter into milk until combined.
4. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
5. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
6. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
7. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
8. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
9. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Reviews

[Boomette]

I added lemon zest and it gave a great taste to the pancakes. The consistency was perfect. Not too liquid, not too thick. I used canola oil in the pancake batter instead of butter. I used frozen blueberries that I didn't thaw or rinse. It was still great. Thanks Swissms :) Made for Zaar Star Game

 

[zentariana]

These were wonderful. I didn't have fresh lemon juice, but even the concentrate was fine. I used fresh berries from our Farmer's Market and had them with sour cream and some strawberry jelly. Easy, fast, really good!

 

[Karen in TX]

Great!

 

[scancan]

So, so good it should be illegal. I actually didn't have any butter so I used a soft margarine type of spread without melting it. It came out wonderful and I can only imagine that it would be even better with real butter.

 

[Jmommy209]

Love this recipe! I make them without blueberries, too. I've also substituted whole wheat flour for 1/2 to 3/4 cup of the white flour and they're still fluffy and delicious. Best pancakes EVER!