If it’s Saturday morning, you can bet Eric and I are at our favorite farmers market. I love that we have access to such amazing local food, and it’s definitely influenced the way we cook and eat. Last weekend, we picked up a container of blueberries without really knowing what we’d do with them. Since pancakes are a weekend staple for us, it only seemed right to make some with the gorgeous berries we got at the market the morning before. Eric made these on Sunday morning, and I made blueberry scones for breakfast the next day. It’s safe to say we’ll be picking up another container of blueberries at the market tomorrow.
This recipe is the best pancake recipe we’ve tried. Not that it should be any surprise, since we love everything we make from Cook’s Illustrated. These pancakes are pillowy soft with a light and fluffy texture, thanks to the use of both baking powder and baking soda. The sweet-tart blueberries add a burst of flavor with each bite and make you feel like you’re truly savoring summer. Topped simply with maple syrup, these are the perfect way to start a weekend morning.
Serves 4-6 (Makes 16 4-inch pancakes)
If you can’t get fresh blueberries, frozen ones will work. Rinse them until the water runs clear and dry on a paper towel lined plate to prevent the blueberries from bleeding into the batter.
1 tablespoon lemon juice
2 cups milk (or 2 cups buttermilk in place of the milk and lemon juice)
2 cups unbleached all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, rinsed and dried
In a large measuring cup, whisk lemon juice and milk together. Set aside to thicken. In a medium bowl, whisk flour, sugar, baking powder, baking soda and salt to combine.
In a small bowl, whisk together the egg and butter until combined. Make a well in the center of the dry ingredients and pour in the milk mixture. Whisk very gently until just combined. Do not over mix, as this will make your batter tough. A few lumps should remain.
Heat a medium nonstick skillet over medium heat for 3-5 minutes. Add 1 teaspoon of oil and swirl to evenly coat the bottom. Using a 1/4 cup measure, add three pancakes to the skillet. Sprinkle about a tablespoon of blueberries over each one. Cook until large bubbles appear on the pancakes, about 2 minutes. Flip using a thin spatula and continue cooking on the other side until golden brown, about an additional minute. Serve immediately. Repeat with remaining batter, using remaining vegetable oil only if necessary.
Source: Cook’s Illustrated, July/August 2003