Blueberry Pancakes

From America's Test Kitchen Season 4: The Pancakes Show

Why this recipe works:

For our best blueberry pancake recipe, we started with perfect batter: extra sweetness, both baking powder and soda for lift and color, just one egg, and plenty of melted butter. For dairy in our blueberry pancake recipe, we used soured milk as an always-ready (and better-tasting) buttermilk… read more

For our best blueberry pancake recipe, we started with perfect batter: extra sweetness, both baking powder and soda for lift and color, just one egg, and plenty of melted butter. For dairy in our blueberry pancake recipe, we used soured milk as an always-ready (and better-tasting) buttermilk substitute. To avoid blue-gray pancakes, we very gently mixed in small, fresh, wild blueberries (although frozen can be substituted).

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Makes sixteen 4-inch pancakes, serving 4 to 6

When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.

Ingredients

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