Blueberry Pancakes
Blueberry Pancakes
(10)
|
rate this recipe » |
| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 1 dozen 5" pancakes |
Ingredients
- 2 large eggs
- 1 1/4 cups milk
- 2 teaspoons vanilla extract, optional
- 3 tablespoons melted butter or vegetable oil
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 3/4 cup blueberries, fresh or frozen
Directions
1) Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
2) Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
3) Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
4) Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.
5) Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.
6) Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.
Reviews
- 03/10/2012
- Love this recipe, but how can I make them fluffy? Changing the texture, means changing the structure. This is going to be an experiment. I suggest dividing the eggs. Add the yolks as usual. Whip the whites, and fold them into the batter. Using whipped whites will make the batter lighter, but less stable, when it comes to suspending the blueberries. Give it a try. Frank @ KAF.
- 02/11/2012
- So easy & delicious! I didn't have whole milk, so I used half each of 2% milk & heavy cream. The taste & texture is incredible, this is definitely our new favorite! Thanks King Arthur!
- 01/29/2012
- Could I use buttermilk in place of milk?
Yes, you may with a few adjustments. Remove 1/2 t. of the baking powder and replace it with 1/2 t. baking soda. Decrease the remaining baking powder by half. Elisabeth
- 01/02/2012
- 08/16/2011
- This recipe is outstanding! You won the approval of my sons (22 & 24) and believe me their Sunday morning ritual of mom cooking breakfast - its the good stuff! Not only did they come out fluffy, but they are rich and full of flavor. It's our "new" pancake recipe, and am sure it will be for years to come.
- 07/22/2011
- Easy to make. Taste was fantastic! Best pancakes I ever made.
- 05/21/2011
- This has great texture and taste. Maybe the addition of cinnamon or lemon zest would make them crazy good! I will definitely make these again.
- 08/13/2010
- These were the best pancakes my husband and I ever tasted. I used fresh blueberries and low-fat milk. Next time I will try them with whole milk (maybe) to get an idea of the difference in thickness of the pancakes. The thickness with 2% milk was actually fine, but I read the comment with the recipe about the whole milk and I'd just like to give it a try. My actual cooking time on the griddle was less than the recipe called for, but the heat regulator on my electric stove isn't working properly, and perhaps the heat was higher than that recommended in the recipe.
08/15/2009- I made these for breakfast this morning (with freshly-picked homegrown organic berries). In between the berries the batter is really tasty--but with the berries it's totally over-the-top DELISH! One little caveat, though: the recipe says to "sprinkle 1 tablespoon berries atop each pancake." When I did that with the first pancake the berries burned. After that I mixed the remaining berries into the batter and that worked really well (the berries were better distributed and THEY DIDN'T BURN!).
- 11/09/2008
- Sooooo much better than pre-bought pancake mixes. And just as easy. Fluffy and full of blueberries. I used frozen blueberries and they turned out great. Even though I only used a wisk to beat the eggs and milk.
