Blueberry Pancakes Cooks Illustrated Recipes

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BLUEBERRY PANCAKES

Steps:

• Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries.
• Heat a griddle or a large nonstick skillet. Preheat oven to 150 degrees.
• Brush the skillet or griddle lightly with butter, then, using about three tablespoons of the batter, form one pancake in the pan. Cook over medium-high heat until it is browned on one side, two to three minutes, turn it over and brown the other side. Transfer it to a heatproof platter and place it in the oven. The reason for starting with one pancake is that the first pancake never browns as evenly as subsequent ones.
• Continue to add batter, about three tablespoons for each, and to cook pancakes (as many as pan will hold), brushing griddle or skillet with more melted butter as needed, until the batter has been used. As the pancakes are cooked, transfer them to the platter to keep warm. Serve with warm maple syrup.

BLUEBERRY PANCAKES

Steps:

• Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
• Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
• Whisk egg and melted butter into milk until combined.
• Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
• Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
• Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
• Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
• Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
• Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

BLUEBERRY PANCAKES

Steps:

• Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
• In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
• Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.