From America's Test Kitchen Season 4: The Pancakes Show
Blueberry pancakes sound appetizing, but they are often tough and rubbery or dense and soggy. And they inevitably take on an unappealing blue-gray hue. We wanted pancakes that cooked up light and fluffy and were studded with sweet, tangy bursts of summer’s best berry. Starting with the pancakes themselves, we determined that unbleached flour, sugar, a little salt, and both baking powder and baking soda were essential for the dry ingredients. One egg added just enough structure and richness without making the pancakes overly eggy. Buttermilk was the preferred dairy component, but since our ground rules were to use only what most home cooks would be likely to have on hand, we searched for a substitute. Lemon juice thickens milk almost to the consistency of buttermilk and adds a similar tang that tasters actually preferred. Some melted butter added to the mix prevented our pancakes from being dry and bland.
Mixing the batter too strenuously leads to tough pancakes; it’s time to stop mixing when there are still a few lumps and streaks of flour. Once we had great-tasting pancakes, we turned to the blueberries. Stirring them into the batter would obviously lead to smashing and those blue-gray streaks, so rather than incorporating the berries, we simply dropped some onto the batter after we’d ladled it into the skillet. Smaller wild berries are sweeter than the larger ones, but frozen berries work as well as fresh, which means we can have great blueberry pancakes any time of the year.
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.