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Best Blueberry Pancakes – Ever!

July 21, 2013

This is my go to Sunday breakfast recipe whenever I want to indulge on pancakes on the weekend.  I tried this recipe once and I haven’t tried another one since.   You have to give them a try!

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I think there are three main tricks for these pancakes to be so awesome.  The first is the buttermilk, which I normally don’t have in my refrigerator.  The best shortcut/substitute is to add lemon juice to the milk and let it sit for five minutes.  Who knew?  Second, letting the batter sit for about 20 minutes after you mix it.  The pancakes get all nice and fluffy that way.  Lastly, putting in the blueberries one and a time instead of stirring them into the batter and making a blue mess.

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I could totally eat these every Sunday

Best Blueberry Pancakes – Ever!
Recipe from Joy the Baker

1 cup milk
1 tbsp of fresh lemon juice
2 eggs
2 Tablespoons vegetable oil
1 stick unsalted butter, melted and cooled
1 1/2 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons light brown sugar
1 teaspoon salt
1 cup of frozen blueberries, defrosted
Maple syrup
Fresh blueberries
Powdered sugar

Whisk together milk, eggs and vegetable oil in a medium bowl, then whisk in the butter.  If the butter is on the warm side, then drizzle in a little at a time so that the eggs warm slowly and don’t start to cook.

Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until combined. Do not over mix, lumps are okay.

Once combined, let the batter sit for 20 minutes. Do not mix again. Preheat the griddle to medium heat.   Preheat oven to 200 degrees.  Place oven-proof plates in oven to keep warm.

If you have a good nonstick pan, you may not need any spray or butter. If you need a little feel free to use.  Working in batches of 3 (or 6 if your griddle will allow) pour 1/4-cup measures of batter onto skillet.  After about 40 seconds place about 4-5 blueberries in each pancake. Cook until bubbles have formed on the top and sides of the pancakes and broken, about 2 minutes. Flip pancakes with a spatula and cook until undersides are golden, about 1 minute more. Lower heat if pancakes brown too quickly.  Place pancakes in oven on plates to keep warm while you make the rest.

Serve with maple syrup, fresh blueberries and powdered sugar.

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