Blueberry Pancakes

Published by kingarthurflour.com on January, 2010

Blueberry pancakes are a wonderful treat when fresh blueberries are in season. But don't limit your enjoyment of these tender, golden cakes to summer; frozen blueberries make them a year-round treat.

Ingredients

Instructions

  1. Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
  2. Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
  3. Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
  4. Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.
  5. Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.
  6. Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.

 

http://www.kingarthurflour.com/recipes/blueberry-pancakes-recipe