Blueberry Pancakes

For the past 8 weeks or so I’ve been making blueberry pancakes from scratch every Sunday morning.  Yes yes, I’m sure Bisquick is fine.  Whatever.  I want to be the “my mom makes pancakes from scratch!” mom.  My goal was to find “the” recipe, and I think I’ve finally succeeded.  And it only took going through 8 recipes!

Naturally, I doctored it a bit to make it taste the way I wanted.  My notes are in italics.

Everyday Pancakes from the NYTimes

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar, optional (definitely add)
2 eggs
1½ to 2 cups milk (I use one cup of milk and one cup of buttermilk)
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil.  (butter is never optional.  LOVE butter)
1 tsp. vanilla extract
1 cup of blueberries

1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1½ cups milk, then stir in 2 tablespoons melted cooled butter, if using it, and vanilla. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps. Stir in blueberries. If batter seems thick, add a little more milk.

2. Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.

3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Yield: 4 to 6 servings

A close runner up are the pancakes from the Williams Sonoma recipe website.  The thing is, there’s sifting involved.  Not that that’s a problem, per se.  But the whole sifiting thing is what turned me off of a lot of pancake recipes.  It’s just time consuming and annoying.  Yes these pancakes are light and fluffy and tasty, but to me, they’re not worth the extra sifting effort.

Published in: on September 9, 2008 at 12:46 pm  Comments (2)  
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