For our best blueberry pancake recipe, we started with perfect batter: extra sweetness, both baking powder and soda for lift and color, just one egg, and plenty of melted butter. For dairy in our blueberry pancake recipe, we used soured milk as an always-ready (and better-tasting) buttermilk substitute. To avoid blue-gray pancakes, we very gently mixed in small, fresh, wild blueberries (although frozen can be substituted).
Makes sixteen 4-inch pancakes, serving 4 to 6
When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.
- 1tablespoon1 tablespoon lemon juice from 1 lemon
- 2cups2 cups milk
- 2cups2 cups unbleached all-purpose flour (10 ounces)
- 2tablespoons2 tablespoons granulated sugar
- 2teaspoons2 teaspoons baking powder
- 1/2teaspoon1/2 teaspoon baking soda
- 1/2teaspoon1/2 teaspoon table salt
- 1large1 large egg
- 3tablespoons3 tablespoons unsalted butter, melted and cooled slightly
- 2teaspoons2 teaspoons vegetable oil
- 1cup1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried
Adapted from americastestkitchen.com
1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.