My grandmother use to make us blueberry pancakes every Sunday morning before church and before my dad would start his famous meatballs for dinner in late afternoon. She would make the pancakes with buttermilk and I loved them. They were heavy and thick and loaded with blueberries, so much so that by the time they were cooked the blueberries had bled all over the place and turned the pancake purple! I use her recipe all the time to make my own blueberry pancakes for my own family. I changed the buttermilk to whole milk and added 1 tablespoon of fresh lemon juice. For me even though I loved my grandmother’s pancakes they were a bit on the heavy side. I found that the whole milk with the lemon juice was the perfect amount of acid to make delicate tasting pancakes!
If you are living in a region where fresh blueberries are not in season, you can use frozen blueberries. Make sure to rinse them in cool water until the water runs clear, then lay them on a paper towel and super gently pat them to dry so you don’t break them open.
Some hints on making the perfect pancake.
1. Have all of your ingredients ready and in place before you heat up your pan.
2. Use a 12” cast iron skillet or grill pan if possible. If not a 12” non-stick pan will do.
3. Make sure to season your pan well with vegetable oil just before you pour in the batter so the oil will not smoke and burn.
4. Cook your pancakes on low to medium low and adjust accordingly as your pancakes cook. Sometimes the pan will be to hot and will burn the bottom of your pancake turn heat to low if this happens. Give it a few minutes then turn up to medium low again.
5. DO NOT MIX YOUR BLUEBERRIES INTO THE BATTER. This will leave streaks and turn the batter purple.
Cook (don’t’ cheat the time) the pancakes for 1 minute on first side and add 8 to 10 blueberries on top, cook 1/2 minute more, flip and cook for 1 minute on the other. Keep your eye on the heat. If you see that the pancakes are cooking up before the recommended cook time lower heat.
6. Use a ¼ measuring cup to pour the batter.
7. Place the cooked pancakes on a baking rack and put them in a pre-heated over at 200 F to keep them warm while the rest of the pancakes are being cooked.
9. It’s important to whisk in separate bowls dry ingredients then the wet BEFORE you combine them. Once the leveling agents, (baking powder & baking soda get wet they start to go to work. If you wait to long to start to cook the gas bubbles will dissipate and you will end up with flat tough pancakes.
10. Make sure to season the pan with the oil every time you make a new batch
Pre-heat oven to 200 F
Wash 1 cup fresh blueberries, set aside
2 cups of whole milk
1 tablespoon fresh lemon juice
3 tablespoons of melted butter, cooled
1 egg, slightly beaten, set aside
2 cups (10 ounces) all-purpose flour
½ teaspoon salt
2 tablespoons sugar
½ teaspoon baking soda
2 teaspoons baking powder
2 tablespoons vegetable oil
In a medium bowl whisk together milk, lemon juice, butter, and egg until combined well.
In a separate medium bowl whisk together the flour, salt, sugar, baking soda, baking powder.
Heat the skillet on medium low heat.
Pour the wet ingredients into the dry and whisk gently just until combined. The batter should be lumpy with a few lumps of flour still showing. (don’t be afraid it will disappear while it’s cooking) If you over mix the batter you will serve flat, rubbery pancakes.
Add 1 tablespoon of the vegetable oil and use a paper towel to rub the oil all over the pan. Set aside on a plate.
Pour ¼ cup of batter into the middle of the pan. After 1 minute sprinkle about 8 to 10 blueberries on top. After 30 seconds flip over using a metal spatula and cook for 1 minute more.
Remove from skillet and place on the baking sheet a put into the oven while you make the rest.
Makes approximately 10 to 12 pancakes