by Heather Harris-Brady
There is an art to making good fresh blueberry pancakes, as anyone knows who’s bitten into one that’s still runny around the berries. I like to keep my batter on the thin side, so it cooks quickly and fills in the spaces around the berries. That way you don’t end up with those hollows on the second side.
Fresh Blueberry Pancakes, Four Generous Servings
1 pint fresh blueberries, washed and cleaned
1-1/4 c. milk
2 t. baking powder
1/3 c. sugar
3 T. olive oil (or melted butter)
2 c. unbleached all-purpose flour
1 t. vanilla
Combine the dry ingredients in a bowl. Beat the liquid ingredients together separately. Stir the milk mixture into the flour. Adjust as necessary (adding more flour or more milk) to get the consistency of heavy cream. Lumps are okay, don’t overstir because you don’t want to overwork the batter. Just a few quick strokes is all you need, then stir in the berries.
Make sure they all get coated.
Heat a few tablespoons of olive oil in a griddle. When it just starts to smoke a bit pour out your pancakes.
Let them cook until they bubble and start to dry a tad on top.
Flip them and cook the second side.
Test one to make sure you have the timing right.
We want well-cooked and fluffy all the way through.
Pile them up so they stay warm, and serve with whipped butter, maple syrup and sausage or bacon on the side if that’s how you roll. From start to finish you can have a batch of these on the table in about 15 minutes. They have a great dinner too, on days you’re in a rush. To make this recipe with frozen blueberries toss the berries in flour before adding to the batter. Then spread the berries out as you pour them onto the griddle. (If you avoid lumps of frozen berries you avoid lumps of frozen batter.) Cook over a lower heat for a longer time as well, after the first few you’ll know what’s right for your stove.
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