Yesterday I came across this recipe for blueberry pancakes. I made them this morning with my Buy One Get One Free Shaw's blueberries and I must say, they are to die for. I am not typically huge on pancakes (or French toast) because they can be too sticky sweet for my morning tummy, but these were the perfect balance of sweet (blueberries) and savory (buttermilk) - yum, yum.
2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs (preferably ones from your own chickens!)
3 tablespoons butter, melted and slightly cooled
1 cup frozen or fresh blueberries (to be dropped on top of the pancake batter on the pan)
1-2 teaspoons vegetable oil (for greasing the pan)
In a medium bowl, combine all the dry ingredients (flour, sugar, sugar, salt, baking powder and baking soda). Use a whisk to blend together. In a 4 cup measuring cup or another medium bowl, combine the remaining ingredients except the blueberries and vegetable oil (buttermilk, sour cream, eggs and melted butter) with a whisk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir the wet mixture in gently with the dry ingredients just until it starts to fully combine. The batter will be a bit lumpy. If you see streaks of flour, it's okay, but just don't overmix! Let the lumpy batter sit aside for about 10 minutes before you start cooking.
To prepare for cooking, use a 10- or 12- inch nonstick skillet and heat 1 teaspoon of oil or spray with cooking spray.
Heat a 12-inch nonstick skillet over medium heat and spray with cooking spray enough to coat the bottom. Once the pan gets hot, carefully wipe some off the cooking spray from the pan with a pape towel. I like using a large scoop or even a small soup ladle to measure my pancake batter. You can also use a 1/4 cup measure if you prefer. Take a scoop/ladle or 1/4 cup full of batter and pour into your hot skillet. You should be able to fit 4 small pancakes in a pan, but fit whatever works for you. Top the pancakes with a sprinkle of blueberries once you pour them into the pan.
Cook the pancakes until the edges start to bubble, which means it's starting to set. Take a peek at the bottom of the pancake to see if it's golden brown and that the pancakes start to form bubbles that break on the top of the pancake. At this point, you can flip the pancakes with a spatula. Continue to cook the second side until golden brown.
Serve the pancakes immediately or to keep warm, transfer them onto a wire rack set in a 200 degree oven. (The blogger also says that these are great to freeze (directions in her blog post), which is how I came across the recipe to begin with.)
Yummy! Next up, making these "To Die For Blueberry Muffins" with the remaining blueberries!
Blueberry Buttermilk Pancakes
recipe adapted from Cook's Illustrated
recipe adapted from Cook's Illustrated
2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs (preferably ones from your own chickens!)
3 tablespoons butter, melted and slightly cooled
1 cup frozen or fresh blueberries (to be dropped on top of the pancake batter on the pan)
1-2 teaspoons vegetable oil (for greasing the pan)
In a medium bowl, combine all the dry ingredients (flour, sugar, sugar, salt, baking powder and baking soda). Use a whisk to blend together. In a 4 cup measuring cup or another medium bowl, combine the remaining ingredients except the blueberries and vegetable oil (buttermilk, sour cream, eggs and melted butter) with a whisk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir the wet mixture in gently with the dry ingredients just until it starts to fully combine. The batter will be a bit lumpy. If you see streaks of flour, it's okay, but just don't overmix! Let the lumpy batter sit aside for about 10 minutes before you start cooking.
To prepare for cooking, use a 10- or 12- inch nonstick skillet and heat 1 teaspoon of oil or spray with cooking spray.
Heat a 12-inch nonstick skillet over medium heat and spray with cooking spray enough to coat the bottom. Once the pan gets hot, carefully wipe some off the cooking spray from the pan with a pape towel. I like using a large scoop or even a small soup ladle to measure my pancake batter. You can also use a 1/4 cup measure if you prefer. Take a scoop/ladle or 1/4 cup full of batter and pour into your hot skillet. You should be able to fit 4 small pancakes in a pan, but fit whatever works for you. Top the pancakes with a sprinkle of blueberries once you pour them into the pan.
Cook the pancakes until the edges start to bubble, which means it's starting to set. Take a peek at the bottom of the pancake to see if it's golden brown and that the pancakes start to form bubbles that break on the top of the pancake. At this point, you can flip the pancakes with a spatula. Continue to cook the second side until golden brown.
Serve the pancakes immediately or to keep warm, transfer them onto a wire rack set in a 200 degree oven. (The blogger also says that these are great to freeze (directions in her blog post), which is how I came across the recipe to begin with.)
Yummy! Next up, making these "To Die For Blueberry Muffins" with the remaining blueberries!
Aimee you won't know this about me but I am a blueberry freak. Very jealous.
ReplyDeleteAimee, you're something else. You have more energy than Grammie Alexander, Aunt Lisa, and Uncle Dan put together!!!
ReplyDelete