Here’s another delicious and easy to make recipe using fresh blueberries. These blueberry pancakes are light and fluffy. It’s definitely a keeper recipe for me. I’ve adapted it from the Williams-Sonoma Kitchen. Please do try making this lovely pancake.
Recipe adapted from Williams-Sonoma Kitchen
2 Cups All-Purpose Flour, sifted
3 Tbsp Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 1/4 Cups Buttermilk
4 Tbsp (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbsp Vegetable Oil or Nonstick Cooking Spray
1 Cup Fresh Blueberries
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving
Preheat an oven to 200ºF.
In a bowl, using an electric mixer beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not over mix.
Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting; dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.