Best 4 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:

• 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.

THE BEST BUTTERMILK BLUEBERRY PANCAKES

Steps:

• In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside.
• In a small bowl, beat the egg yolks and buttermilk to blend slightly. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised. Set aside briefly.
• Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened. Stir in the cooled melted butter. The batter should be lumpy; overmixing makes tough pancakes. Gently fold in the beaten egg whites.
• Preheat the griddle or skillet. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make four-inch rounds. Quickly drop about six to eight frozen berries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.

BLUEBERRY PANCAKES (COOKS ILLUSTRATED)

Steps:

• 1. 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. 2. Whisk egg and melted butter into milk until combined. Make a well in the center of the dry ingredients bowl; pour in milk mixture and whisk very gently until just combined. Do not overmix! 3. Heat 12" nonstick skillet over medium heat for 3-5 minutes. Add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Sprinkle 1 tablespoon blueberries over the top of each pancake. Cook pancakes until large bubbles start to appear, 1.5 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1.5 to 2 minutes longer. Serve immediately and repeat with remaining batter, using remaining vegetable oil only if necessary. VARIATION: Lemon-Cornmeal Blueberry Pancakes: Follow the recipe for Blueberry Pancakes, adding 2 teaspoons grated lemon zest to milk along with lemon juice, and substituting 1.5 cups stoneground yellow cornmeal for 1 cup flour.