Friday, March 8, 2013

Fluffy Blueberry Pancakes

Fluffy Blueberry Pancakes on Breakfast Dinner PlateHubby LOVES fluffy pancakes. The fluffier, the better. He even loves them more than waffles. What a weirdo, right?

I love this recipe. It's my go-to recipe whenever I want to make pancakes. The blueberries make them little healthier, what with their antioxidant properties. Plus we just have them in the freezer all the time for when I make K's blueberry oatmeal. ;)

Fluffy Blueberry Pancakes
(makes 4 large pancakes)

  • 3/4 cup milk
  • 2 Tbsp white vinegar
  • 1 cup all purpose flour
  • 2 Tbsp sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp butter, melted
  • 1 tsp vanilla
  • 1 egg, lightly beaten
  • 4 tsp extra virgin olive oil, divided
  • 1/2 cup frozen/thawed/fresh blueberries, divided

Plain Fluffy Pancake Directions:
  1. If using frozen blueberries, take the blueberries out of the freezer and let it sit while you get everything together. It'll give it time to thaw a bit.
  2. Combine milk with vinegar in a small bowl or a measuring cup and set aside to "sour" while you get the rest of the ingredients together.
  3. In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt. Mix well.
  4. Pour in "sour" milk, melted butter, vanilla and egg. Whisk until lumps are gone.
  5. Heat a large frying pan over medium heat, and coat with 1 tsp of extra virgin olive oil. Pour 1/4 of batter onto the pan, and drop 2 Tbsp of blueberries into the pancake. Cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue this with the other 3 pancakes.
  6. Serve with butter and maple syrup.

You can always just fold in the blueberries into the batter before cooking, but then you run the risk of the blueberries breaking and turning your batter blue/purple. It's nice if you like it that way, but I like the look of regular pancaked dotted with blueberries. Alternatively, you can also set 1/4 cup of the flour aside and dredge the blueberries in the flour before folding into the batter. That'll also keep the blueberries in a solid state. HOWEVER, that's so much work! I'd rather just drop them into the pancakes while they're on the pan. ;)

The above picture is of a plain pancake. I've been making them plain for years. Maybe I'll add some grated apples in them instead for a change...

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