Photo: Blueberry Pancakes Recipe
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- 3 eggs
- 1 stick butter or margarine, melted and cooled
- Approximately 1 cup whole milk
- 1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake)
- Vegetable oil or butter, for cooking
- Serving suggestion: maple syrup and additional butter
Directions
In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.
Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little oil to prevent the pancakes from sticking. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 86 reviews
By pmtola
West Hollywood, 43
on May 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have to agree with the others who didn't like this recipe. This recipe probably needs two cups of milk and less sugar. I had to throw the batter out because the interior of the pancakes weren't cooking.
By joolee m
Columbus, Ohio
on October 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I don't understand what everyone else had a problem with. I sifted my dry ingredients together, mixed all the wet ingredients and added to the dry. I did use more milk, probably close to another cup to get the batter to the right consistency which was thicker like a brownie batter. My pancakes came out fluffy, light, and buttery melt in your mouth. I could see where one might want to add more salt but it seems to me America could stand to lighten up a bit on it too. I would say if your pancakes didn't come out it was something you did and not the recipe. My husband and I thoroughly enjoyed these. Thanks for the recipe.
By jturpin
North Bend, OR
on June 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I would rather have given this recipe no stars! The batter is extremely thick. Clearly no one has tested this recipe at food network. I tried to make these for Father's Day and even after adding a lot more milk it was still more like a biscuit batter. I finally threw the whole batch out and used a different recipe. Don't waste your time with this one. What a waste of fresh blueberries!
Read all 86 reviews