Blueberry Pancakes: In a large bowl whisk together the
flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the
egg, buttermilk, and melted butter. Make a well in the center of the dry
ingredients and then pour in the egg mixture, all at
once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small
lumps. (Do not over mix the batter or the pancakes will be tough.)
(The pancake batter can be covered and stored in the refrigerator for up to 24
hours.)
Heat a frying pan or griddle over
medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Adjust
the temperature as needed. Can also use an electric griddle with the temperature
set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry
brush, lightly brush the pan with melted butter or oil (or spray with a non
stick vegetable spray.)
Using a small ladle or
scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches
apart. Evenly
sprinkle the uncooked tops of the pancakes with fresh or unthawed frozen
blueberries (if using thawed blueberries, blot with a paper towel to remove any
moisture). When
the bottoms of the pancakes are golden brown and bubbles start to appear on the
uncooked top
surfaces of the pancakes (2-3 minutes), turn over. Cook
until golden brown (about 2-3 minutes) and cooked through.
Repeat with remaining
batter, brushing the pan with melted butter or oil between batches.
Serve immediately
with butter and maple syrup or your favorite jam. You can keep the pancakes warm
by placing them directly on the wire rack, in
a 175 degree F (80 degree C) oven,
for about 15 minutes.
Makes about 8 - 3-inch (7.5 cm)
pancakes.
Scan for Demonstration Video |
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Blueberry Pancakes
Recipe:
1 cup (130 grams) all-purpose
flour
1 teaspoon
baking
powder
1/4
teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white
sugar
1 large
egg,
lightly beaten
1 cup (240 ml) buttermilk
3 tablespoons (40 grams) unsalted
butter, melted
and cooled
Fresh or
unthawed frozen blueberries (preferably wild blueberries)
Plus extra melted butter or oil for greasing the pan.
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