blueberry pancake

Blueberry pancakes with whole wheat flour

I knew we were on vacation when the biggest worry was how to get the spacing between the blueberries just right as we made pancakes in the morning.

Yes, I am married to the pancake master. He's been tweaking this recipe for a long time, but I convinced him to share it. We had quite a crowd around the pancakes with friends wandering over from neighboring cabins to, you know, see how everything was going in the morning.

blueberry pancake cooking in the pan

Here's the recipe. Enjoy.

blueberry pancake on plate

Blueberry Pancakes

Ingredients

3/4 cup all purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/4 cup milk
4 tablespoons melted butter
2 eggs

1-2 cups blueberries (depending on how fruity you like your pancakes)

butter for cooking

Instructions:

Set the blueberries aside until the rest of the batter is made. (Try not to eat them all while making the batter.)

Add the dry ingredients to the bowl. Add the milk and eggs. Add the butter last, and then stir immediately, just enough to make the batter uniform.

Swish butter to coat the bottom of the pan as it warms. Spoon two or three large spoonfuls of batter into the pan. Rock the pan back and forth, if needed, to get the batter into a circle.

Drop the blueberries on to the batter in whatever design you like. Cook over a relatively low heat. You want the bubbles to pop open and stay open before you flip it, but not have the first side burn.

Bill's notes:

I add the fresh blueberries to the batter after the pancake is in the pan (I'm not a fan of blue batter). Just drop them onto the top at the desired concentration.

posted August 19, 2008 | link | comments (2)

filed under: Recipes, blueberry pancakes

AllOverAlbany.com

Comments

It's all i can do to hold back and not rush into the kitchen at 1 am to make these....

- by sockermom on Sep 9, 2008 at 1:33 AM | link

Celina, these are as wonderful as they look! I added vanilla (we like vanilla in our pancakes) and frozen wild Maine berries (alas, fresh berries seem to be gone). I don't mind blue batter so I just threw the berries into the bowl. Sat on my porch and enjoyed a stack!

I will trade a recipe with you: Olive Challah. To your favorite challah recipe, add 2 tsp dried rosemary to the initial dry ingredients. When you are kneading the dough for the second time, add black or green olives (we like both; my kids prefer California black olives over more exotic kinds, but Kalamatas are awesome). Let rise the second time and shape as you normally would. When about to bake, I use olive oil spray (but you can use egg wash if you prefer) and sprinkle with Montreal Steak seasoning. Bake as usual.

What you get is a challah that tastes a lot like an everything bagel with olives in it! No matter what else we have on Friday night, this has to be on the table. Or else.

Your blog is tremendous! Love to you and your family,

Marla

- by sockermom on Sep 15, 2008 at 10:51 AM | link

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