February 10, 2010

Blueberry Pancakes

I love blueberry pancakes. But I have a confession, I never had them with real blueberries until about 2 or 3 years ago. We always used the dried ones. These blueberry pancakes are like a luxury for us. This could be a really special breakfast for Valentine's Day, or any day!

Blueberry Pancakes
adapted from Better Homes and Garden New Cook Book
1 1/2 c flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1 Tbsp vegetable oil
1 cup blueberries

In a large bowl combine flour, sugar, baking powder, and salt. Stir well. In a separate bowl (or in my case the measuring cup) combine the egg, milk, and oil. In the bowl with the dry ingredients, make a well (aka pit). Pour wet ingredients into dry ingredient well. Stir until just combined, but still lumpy.
Please! I am begging! Do not use a whisk! Do not over mix! Yucky rubbery pancakes are sure to follow if you do! Okay, sorry, back to the recipe...
Add blueberries. Pour about 1/4 cup batter onto greased skillet. Cook until golden brown. Flip, brown again. Eat immediately! Makes about 8 4-inch pancakes

  • Like I said before, do not over mix, I can not stress this enough (obviously)
  • Use fresh blueberries if they are available. If not, use frozen. Just thaw before using them.
  • If you have a well seasoned griddle or heavy skillet, you don't really need to grease the pan - you will get beautiful looking, even colored pancakes.
  • If your making a large batch, turn oven on to 200 degrees (or whatever your lowest setting is) with a cookie sheet inside. As the pancakes finish cooking, put them on the cookie sheet (in a single layer if possible). This keeps them hot and prevents too much sweat underneath.


Beth (jamandcream) said...

It's pancake day here in the UK next week and I'm planning on making some blueberry pancakes. Really tasty breakfast!!

Camille said...

So happy to see you make your pancakes from scratch! That's the way my mom always makes them - mixes just don't compare!

However, you did let your eggs touch the syrup. That's a no-no on my plate! :)

Sarah said...

Camille - sorry about the syrup... I don't prefer it that way but, I was in a hurry because I hate cold food. And yes, always from scratch. Cheaper, and takes about 2 minutes more. The taste is so much better!

Beth - Perfect! Happy to help you celebrate. Enjoy your pancake day!

Anonymous said...

Great recipe and presentation!

Jen said...

Oh this looks marvelous. I don't get too upset over syrup and egg touchage. We are into whooxing (mixing with great vigor) at our house. This would be a perfect way to celebrate Valentine's Day morning with your honey in bed. Fun. But what to do with the children?

Barbara Bakes said...

My kids love blueberry pancakes. Yours look perfect!

Nancy said...

Mom's tip: If you want to make sure each pancake gets the requisite number of blueberries, drop them on each pancake as they cook on the griddle.

Hannah said...

Smart tip, mom.

I agree about the syrup touching the eggs, though. Can't do it. (Although my husband pours syrup over ALL breakfast foods.)

Rambles with Reese said...

I love fresh blueberries - yummmy!!

These pancakes look so delicious!

Thanks for the advice on "not over mixing the batter." I'll try this the next time I do pancakes.

Have a Happy Valentine's Weekend!


Rambles with Reese said...

Just an update to let you know that I just made pancakes this morning. And I followed your suggestion about not beating the batter too much and the pancakes were perfect!!

Thank you!!


Sarah said...

Reese- I am so glad you liked them. I love to hear when people try them out. Happy Valentine's Day!

jeri said...

I like to make whole-wheat pancakes and smash up a ripe banana in the batter. The kids sprinkle chocolate chips on theirs. They're kind of like muffins but without oil!