October 4, 2008

Blueberry Pancakes

This recipe is adapted from Saveur magazine. I thought it was so delicious and different from my normal breakfast routine that I thought I’d share with everyone. These are excellent with a dusting of powdered sugar and REAL maple syrup. (The thought of that high fructose corn syrup fake stuff is just gross!) This makes 12 pancakes.

 

2 cups flour

1 ¼ t sugar

½ t fine salt

1 cup sour cream

2 T milk (I used skim)

2 t baking soda

½ c seltzer water

2 eggs, lightly beaten

6 T unsalted butter

3 c fresh blueberries

 

Powdered sugar

Maple syrup

 

Place a sieve over a large bowl and sift together the flour, sugar, and salt. In another large bowl, stir together the sour cream, milk, and baking soda. Let sit for 10 minutes. Add the sour cream mixture, seltzer water, and eggs to the flour mixture and whisk until just combined. Add additional milk if the batter is too thick. Let batter rest 10 minutes.

 

Heat 1 T butter in a large nonstick skillet over medium heat. Spoon about ¼ c batter into skillet, and spoon about 10-15 blueberries (1-2 T worth) into pancake, pressing down a bit to push the blueberries into the pancake. Cook until bubbles begin to form around the edges, about 2 minutes. Flip, and cook for another 2 minutes. Put on a plate and cover with towel or paper towel to keep warm. Continue with remaining pancakes, wiping the pan clean and adding more butter in between pancakes as necessary. Dust with powdered sugar and serve with maple syrup.

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  1. Pingback: Kids in the Kitchen: Blueberry Pancakes « Tasty Eats At Home

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