Sunday, December 2, 2012

Blueberry Pancakes

I have to be honest, I'm not a huge fan of pancakes. For those of you who love pancakes, this probably makes no sense. I do enjoy a nice fluffy pancake now and then, but until now, I haven't found a recipe that produces results as good as those you'd find in a restaurant. This recipe for pancakes from America's Test Kitchen is darn good, even for an occasional pancake-eater like myself.

I've found that buttermilk is crucial, for me anyways, in producing a tender pancake. Although the recipe suggests using milk and lemon juice if you don't have buttermilk, it doesn't produce the same exact results in my experience. The basic recipe here can be varied in many ways by adding nuts, other fruits, and spices to the batter. It can also be drizzled with chocolate sauce, coconut syrup, honey, etc. rather than the more traditional maple syrup. The picture here isn't as pretty as the original pic, but it's just as delicious.

Blueberry Pancakes
Recipe from America's Test Kitchen

2 cups buttermilk
2 cups(10 oz) unbleached all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3 tbsp unsalted butter, melted/cooled
vegetable oil for pan
1 cup fresh or frozen blueberries, rinsed/dried

Whisk the flour, sugar, baking powder, and salt together in a medium bowl. Whisk the egg and butter into the buttermilk. Mix the wet ingredients into the dry until just combined. Do not overmix.

Heat a skillet over medium heat. Add a tsp of the oil to the pan and swirl to coat the pan. Drop 1/4 cup of the batter into the pan for each pancake, sprinkle blueberries over the top of each. Cook until large bubbles form, then flip the pancake and cook until golden brown.

Note: If you don't have buttermilk, you can use 2 cups of whole milk mixed with 1 tbsp of lemon juice as the original recipe suggests. However, I've never really found that this substitute gives you exactly the same results, so I would recommend buttermilk if possible.

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