Blueberry Buttermilk Pancakes Recipe
Blueberry pancakes shouldn’t skimp on the blueberries. Here, instead of throwing the blueberries into the batter, we sprinkle them on each pancake as it cooks, so that every pancake is created equal. Game plan: Both fresh and frozen blueberries work well here, but if you’re using frozen, don’t defrost the berries or they’ll make a soggy, streaky mess in the batter. Also, don’t try mixing the frozen blueberries directly into the batter; that will cause it to chill and clump.
To freeze fresh blueberries, arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or airtight container and store for up to 1 month. This recipe was featured as part of our story on freezing summer fruits. 1. 1Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet on the rack.
2. 2Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined. 3. 3Place the buttermilk, eggs, and melted butter in a medium bowl and whisk until evenly combined. 4. 4Add the buttermilk mixture to the flour mixture and stir with a spoon or rubber spatula until the flour is just incorporated and no streaks remain, about 20 strokes. Let rest for 5 minutes. 5. 5Heat a large frying pan, seasoned cast iron skillet, or griddle over medium heat for about 4 minutes.
Test to see if the pan is hot enough by sprinkling a few drops of water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. When the pan is ready, use a paper towel to coat it with a thin film of vegetable oil.
6. 6Ladle the batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes, leaving at least 1 inch in between. Evenly sprinkle each pancake with 1/4 cup (for 6-inch pancakes) or 2 tablespoons (for 4-inch ones) of the blueberries. Cook until little bubbles appear on the pancakes’ surface and the bottoms are golden brown, about 3 to 4 minutes.
Flip and cook the second side until the bottoms are golden brown, about 2 minutes more. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter, oiling the pan as necessary. Serve with butter and maple syrup. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. I have read and agree to CBS Interactive's Terms of Use, Privacy Policy, Video Services Policy. I understand that I will receive the Chowhound Newsletter. I am aware I can opt out at any time.
You'll never make pancakes from a box ever again! 1. In a large bowl, whisk the salt, baking powder, baking soda, flour, and sugar. 2. In a medium size bowl add the egg yolks, buttermilk, vanilla extract, and melted butter. Mix to combine. I keep it simple and just use a fork and mix until the yolk is nice and broken up and combined with the other ingredients. 3. In a small bowl beat the egg whites until soft peaks form. 4. Combine the wet ingredients with the dry ingredients.
Mix for a few seconds (again, I just use a fork). When the flour and wet ingredients are partly combined fold in the fluffy egg whites. Don't over mix. It's fine to have small pieces of flour here and there. 5. Using a 1/3 measuring cup, scoop the batter onto a buttered 300°F griddle. Cook on each side for approximately 2-3 minutes. Serve warm with butter and maple syrup drizzled over the top.
We all love pancakes because they are tasty and easy to make. Actually there are so many different recipes for homemade pancakes that every person can find one that is the best for him or her. Learn how to make the best homemade pancakes and discover the secret ingredients that make them so delicious. If you want to make delicious homemade pancakes, you have to remember about buying the best and nutritious ingredients for your batter. The most important pancake ingredient is of course flour.
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