Sunday, July 18, 2010

Blueberry Pancakes

My daily contribution to my year long "Around the House" photo project. 365 photos. Blogged here.

Blueberry Pancakes

I'm am a particular pancake eater. I like them fluffy, moist, and just-so or I don't want them at all. So when I decided to toss most of our CSA blueberries into the pancake recipe from the Breakfast cookbook by William Sonoma, there was some trepidation. Boy am I glad I took the plunge! Perfect, soft, delicious pancakes!

Makes: 20 pancakes

2 cups flour
2 tbsp sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp fine sea salt
2 eggs
1 3/4 cups milk
5 tbsp butter
1 1/2 cups blueberries

WASH blueberries
PAT dry
REMOVE any lingering stems

PLACE a griddle on the stove top over medium-low heat to warm

MIX flour, sugar, baking powder, baking soda, and salt in a medium bowl
CREATE a well in the center
MELT 2 tbsp butter
POUR butter into well
Lightly BEAT eggs in the same bowl you just had the butter in
POUR eggs and milk into the well
STIR from the center outward to combine
STIR in the blueberries, gently

MELT the remaining 3 tbsp of butter
TEST the griddle heat by flicking it with water, it should evaporate instantly

BRUSH griddle with some of the melted butter
LADLE batter onto the griddle, add as many as you can while still keeping them separate
FLIP when the pancakes have begun to bubble in the center and those bubbles have started to pop (about 2 min)
COOK 1 min more on the opposite side
REMOVE to serving platter

COOK the balance in the same way.
ADD more butter as required, and watch the griddle heat.


My Thoughts
1. These pancakes are absolutely marvelous, infinitely better than Bisquick and just barely more effort.

2. These are good cold, out of the fridge, or reheated. The hubby and I made a batch and then ate them for breakfast all week. So much better than cold cereal.

3. Your batter will be a bit lumpy. Embrace the lumps, over-stirring will give you tough pancakes.

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