Blueberry Pancakes
Thick, fluffy pancakes dotted with fresh blueberries and cooked for 15 minutes on a griddle until golden.
Photograph credit: Blueberry Pancakes (29903206507) by Theo Crazzolara · CC BY 2.0 · Wikimedia Commons
Make Ahead and Storage
Keeps for 2 days in the fridge. Freeze for 2 months and reheat in a toaster.
Blueberry Pancakes: The Method
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Mix the flour, baking powder, sugar and salt in a bowl.
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Whisk the egg, milk and melted butter, pour into the flour and stir until just combined, leaving a few lumps. Rest for 5 minutes.
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Heat a griddle or large frying pan over a medium heat and rub with butter.
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Pour 80 ml of batter per pancake, drop 5 or 6 blueberries on each, and cook for 2 minutes until bubbles form. Flip and cook for 2 minutes more. Repeat to make 8.
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Serve with the maple syrup.
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Tips for Success
- Keep the batter lumpy; overmixing makes tough pancakes.
- Add the blueberries on the griddle, not in the bowl.
- Cook over a medium heat so the middle sets before the outside browns.
Some Background
Think of a blueberry muffin, made in a pan in a quarter of the time. A good blueberry pancake is thick, fluffy and tender, with berries that burst into pockets of warm juice, and the batter is nearly as simple as a muffin mix. Speed is the difference.
Mix the dry ingredients and the wet ones separately and combine them with a few strokes. Leave the batter lumpy. Stirring until smooth develops the gluten and gives tough, flat pancakes. Let it stand for five minutes while the pan heats so the flour hydrates and the baking powder begins to work.
Pour the batter into a lightly buttered pan, then drop the blueberries onto each pancake while the top is still wet. Scattering them into the batter bowl makes the whole batch purple and the berries burst on the griddle. Turn when bubbles break on the surface and the edges look set, and cook the second side until golden. Serve hot with butter and maple syrup.
Good Alongside
Maple syrup · Butter · Crispy bacon · Greek yoghurt
Blueberry Pancakes Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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