Blueberry Pancakes

Pancakes

I had one last little harvest from my blueberry bushes. I needed to make something that didn’t need a lot of blueberries, but still gave me a good blueberry ooomph! I thought about blueberry muffins or pancakes. Muffins would last longer and drag the blueberry reward over several days, but the pancakes were calling to me. My go-to pancake man is Bittman from How To Cook Everything: Simple Recipes for Great Food. Normally, I make his basic pancakes, only I make the buttermilk version. Because..well…really…do I have to explain why buttermilk + pancakes = good? But this time I didn’t have any buttermilk, so I had to make the regular basic pancakes. They were sooooo good! Of course, the blueberries helped. But really, I think I like the batter better and I think the pancakes came out fluffier than usual. Sorry, no dripping butter food porn shot, I could barely get a final shot before digging in!

Blueberry Pancakes

Basic Pancakes (Plus blueberries)
Makes 4 – 6 servings (unless you’re us, in which case it made 3)

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
1 1/2 cups milk
2 tablespoons melted and cooled butter (Bittman says optional, I say it’s a must)
plus unmelted butter for cooking
1 cup blueberries

Preheat a griddle or large skillet over medium-low heat while you make the batter.

Mix together the dry ingredients. Beat the eggs into 1 1/2 cups of milk (I just whisked), then stir in the the two tablespoons of melted butter. Gently stir this into the dry ingredients. Mix only enough to moisten the flour, don’t worry about lumps. Add a little more milk if it seems really to dry. Fold in the blueberries.

If you’re using a cast iron griddle like I was, you probably want to melt a little butter on it. If you’re using nonstick, you don’t have to, but you probably want to anyway! Ladle the pancakes into the size you want. You want to brown the bottoms for about 2 to 4 minutes. I always watch for bubbles to appear. Flip when the pancakes are browned on the bottom and brown the other side. Serve or hold in a 200F oven for about 15 minutes.

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Comments

  1. says

    These look gooooddddd (drool)! Feeds 4 to 6? Right. In my house, I could quadruple it easily and have no leftovers. So, I’d say serves 3 is about right!

  2. says

    My husband LOVES blueberry pancakes, but I haven’t made them in years. Bad wife. These look so good, perhaps I’ll surprise him with these!

  3. says

    pancakes = delightful.
    blueberry pancakes = glorious.

    can i offer a tip? you can make a quick substitute for a cup of buttermilk by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit on the counter for about five minutes. works like a charm. :)

  4. Pam says

    Marjie – I hate to think of the size of the bowl you’d need to make pancakce batter for your bunch!

    Paula – husbands love surprises!

    Mocha – “pancackes on the rocks”, sounds like a great place!

    Noble – waiting is the hardest part.

    Grace – thanks for the tip. I think maybe I sort of knew that, but I never remember it when I need to.