Blueberry Pancakes
Oh my gosh, can you believe it’s Friday?!! Getting ready for a leisurely, stress-free weekend? Lol! Ok, maybe I’m being a little too hopeful, but at the very least we can treat ourselves to the classic deliciousness of blueberry pancakes!
These’ll definitely break you out of the monotony of winter!
And while it may seem strange to be sharing pancakes featuring a very summery fruit in mid-January, the fact is that frozen berries (unthawed) work perfectly here. I think the freezing helps them to not fall apart too much—not that fresh berries would be unwelcome—they may just be a little messier, but with all that juiciness, who really cares, right?!!
Just whip up the easy batter, scatter a generous amount of berries across the top of each pancake and cook.
In a few minutes, you’ll be rewarded with a stack of light, fluffy, not too sweet pancakes that are just loaded with the goodness of blueberries!! The perfect weekend treat!!
And speaking of weekends, we will once again mostly be spending it doing house related stuff (lots of cleaning and staging) but we are definitely in the homestretch now. Can’t wait! Give yourself a little treat and whip up these yummy pancakes—I guarantee you’ll love ‘em! Have a great one everybody!xoxo
And if you’re looking for advice on how to choose the best griddle pan to cook up these and all your other pancakes, check out this very informative post from Clan Kitchen. It’s got everything you need to know from cast iron to electric griddles and more. Happy pancaking!!!
Blueberry Pancakes
Makes 4 generous servings
Prep Time: 10 minutes; Cook Time: 5-6 minutes
Ingredients
1 cup plus 2 tablespoons cake flour
1 cup unbleached, all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 cups whole milk
2 large eggs
3 tablespoons unsalted butter, melted, plus extra melted butter for brushing the skillet
2 cups blueberries (fresh or frozen—don’t thaw)
The Recipe
1. In a large bowl, whisk together the cake flour, regular flour, sugar, baking powder and salt. in a separate medium bowl, whisk the milk and eggs together. Gradually whisk the milk mixture into the dry ingredients and them gently whisk in the 3 tablespoons melted butter.
2. Heat a large heavyweight skillet (or use an electric griddle) and brush lightly with the extra melted butter. Working in batches, pour about ¼ cup of the batter into the skillet (I like to use a ladle), spacing the pancakes an inch or two apart and sprinkle each with a generous amount of berries. Cook until the pancakes begin to set and start to turn brown on the bottom. Then flip them over and cook until the second side gets golden brown too. Serve immediately with butter, maple syrup, powdered sugar or additional berries.
3. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Enjoy!
Note: Recipe adapted from Bon Appétit Magazine.
