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Blueberry Pancakes

December 11, 2009
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Pancakes.  How can something so simple be so hard to make well from scratch?  I’ve had ones that range from bland to flat to cardboard-like.  However, I think I’ve discovered the secret to good home-made pancakes.  And no, it’s not Bisquick

It’s buttermilk.  It gives them a tang and texture that plain old milk just can’t provide.  Plus you need to use baking power and baking soda.  I have no idea why, but I’ve tried with one or the other and they just don’t turn out as well. 

I also like to pop some frozen blueberries  in for fun.  It’s important to wait until there are bubbles before you flip the pancake.  If there are no bubbles, it’s not cooked on the gridle-side and flipping is messy.  Very messy. 

My mom brought us some Wisconsin maple syrup when she was here for Thanksgiving, and it is way better than Aunt Jemima or the like.  Oddly when I was little I hated real maple syrup, and I thought my dad was wierd for always putting the real stuff on his pancakes.  How the times do change…

 My absolute most favorite thing to do with pancakes is to make chocolate chip pancakes and put strawberries and syrup on top.  Yum.  But that will have to wait until strawberries are no longer $4 a container. 

I’m really not sure how to describe good pancakes, as the adjective “tender” seems strangely misused, and so does “moist.”  I guess I’ll just have to settle for “really good” and “tasty,” as ambiguous as they may be!

Blueberry Pancakes

(makes enough pancakes for 4 people or for 3 hungry people)

2 cups buttermilk
2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 tablespoon vegetable oil
1 cup fresh blueberries or frozen blueberries
   

Combine wet ingredients and combine dry ingredients, reserving the blueberries.  Add wet ingredients to dry ingredients, and mix until there are still clumps in the batter.  Do not overmix! Fold in blueberries.

Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; coat with cooking spray or a little oil. Pour 1/4 cup batter onto 3 spots on skillet. 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.

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2 Comments leave one →
  1. Jen permalink
    December 11, 2009 4:15 pm

    Yum. So looking forward to getting some real WI maple syrup when we go visit! Hoping to see your folks (haven’t seen them in forever), are you guys coming up?

  2. Kirsten permalink
    December 15, 2009 10:18 am

    I love the comment about the syrup! Apparently my taste buds have matured =), and I am officially in love with the real stuff (now that there is no pressure to eat the gross sugar free fake goop) and put it in plain yogurt, on pancakes, corn bread (yet another thing I used to think Dad was beyond weird for doing!)…pretty much everything!

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