Blueberry Pancakes

Name: Blueberry Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 4-inch pancakes, 4-6 serving(s)
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); add 1 t freshly grated lemon zest (zest from 1 lemon); add 1/2 c. chopped pecans; add 1/2 t. ground cinnamon

(16)

Recipe 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.

People talking

Join In Now Join the conversation!

READY IN: 20mins

SERVES: 4-6

YIELD: 16 4-inch pancakes

UNITS: US

INGREDIENTS

Nutrition

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

Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
Whisk egg and melted butter into milk until combined.
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.
Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

PRINT RECIPE

Submit a Recipe Correction

RECIPE MADE WITH LOVE BY

@swissms

Contributor

“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.”