Sunday, December 4, 2011

Blueberry Pancakes

Pancakes are very popular in my house, and we usually have them at least once a week for breakfast.  My kids and I love blueberries in our pancakes (my wife prefers her plain).  During the summer, I get fresh blueberries from the farmer's market and use them in these pancakes, but with the year round availability of frozen blueberries, we can have them when ever we want.

The batter for these pancakes is a standard batter, and the blueberries are added after the batter has been poured onto the cooking surface.  This helps to keep the berries whole and prevents the batter from turning an unappealing blueish-purple color.  As far as cooking the pancakes goes, you can use a non-stick skillet on the stove, but I prefer to use an electric griddle.  The flat surface and even heating help ensure the pancakes come out evenly browned, and not having to deal with the sides of the pan makes flipping them over very easy.

I usually get 12-16 pancakes out of this recipe.  Any leftovers I individually freeze on parchment paper and then place in freezer bags for storage.  They can then be reheated in either the microwave or the toaster.

Blueberry Pancakes

2 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
2 cups buttermilk
1/4 cup vegetable oil
Non-stick cooking spray
Fresh or frozen blueberries
Butter and syrup, for serving

In medium bowl, combine flour sugar, baking powder, baking soda, and salt.  In a separate container, stir together eggs, buttermilk, and oil.  Add liquid to dry ingredients all at once and stir just until moistened (if there are a few lumps, don't worry about it, they will cook out).

Heat electric griddle to medium-high.  Spray surface with non-stick cooking spray and ladle 1/4 batter per pancake onto griddle.  Quickly sprinkle with blueberries and cook until edges begin to dry and bottoms are golden brown (about 2-3 minutes).  Carefully flip pancakes with spatula and finish cooking on the other side.  Remove from griddle and serve immediately with butter and syrup.

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