Blueberry Pancakes

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I made these pancakes before I read the reviews. Had I read the reviews first, I probably would not have attempted the recipe. I am an avid cook and try new recipes several times a week. My kids and I thought this recipe was VERY good. I do agree that it made more than 4 servings--I made at least 20 pancakes. Some reviewers commented about problems stirring the eggs into the flour mixture. I mixed with a fork, rather than a wisk, and found all mixed well once the liquid was added. And, yes, you may need to add more milk. I didn't measure. I added until I felt I had the right consistency, so I'm not sure how much extra was needed. This is a quick, easy recipe that I will definately make again!

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I cook pancakes quite often. A good one should be able to stand on its own , even without fruit.

This recipe would be horrid either way. Tasted like bad , dry cake!

Advice - keep searching for other blueberry recipes !

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Making these pancakes ruined my whole day. All the comments below are right: whisking the eggs into the flour is impossible, the batter gets stuck in the whisk. At the end of it, the batter doesn't cook right. When you eat the result, it turns into elephant dung in your mouth. Save time by just eating the flour mixed with water directly.

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Wow were these bad! I should've known as soon as I whisked the eggs into the flour .. hello ??!?! That's not a possible thing to do .. all the batter got stuck in the whisk .. buuuuut I persevered .. and what I ended up with were dry yucko pancakes that with the help of 1/2 a stick of butter and a cup of syrup for each pancake was I able to gag them down. The only thing I was pleased about was that I only made 1/2 a batch instead of the whole thing.

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After adding a lot more liquid...and then some more. The batter got to a somewhat acceptable consistancy. The pancakes don't cook right. They don't fluff up and end up with a spongy cake like texture. Save yourself the hassel and don't waste your time trying to make these. I ended up throwing away over half the batter.

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The proportions are all wrong. I added about twice the amount amount of milk and knew enough NOT to try to mix an egg into the flour. Still, the result was a heavy cake-like "pancake" and plenty of leftover batter and pancakes.

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We tried this and I realized it was bad when I put the eggs with the flour. Impossible to mix and the batter was way too thick. I'm certain no one ever even tried this recipe before it was posted on Food Network or if they did, they do pancakes much differently than I. I actually dumped the batter out after reading some reviews that confirmed what I was thinking. I went with my tried and true Better Homes and Gardens cookbook recipe.

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Shame, shame, shame. Please fix your recipe before publishing it. Proportions are all wrong as noted by several reviewers. Even the method is ridiculous. Have you ever tried to mix 3 eggs to 3? cups of flour?? That's just impossible!! Servings should say "4 FAT people or 12 normal eaters". Don't waste our time and money. Way too sweet and texture is chewy. Forget it!

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These are the best pancakes I have ever made! We had them with pure maple syrup and butter. Sinfully good. We cooked them on a non-stick portable Cuisinart griddle at 400 degrees. They literally melted in your mouth. There was no doughy texture at all. I will make thes again and again until either we get bored of it or blueberries get too expensive.

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These pancakes taste really good -- sweet, cakey and the blueberries are a nice touch. But getting from the recipe to the finished product can be a bit of an ordeal if you actually follow the recipe. And if this recipe produces four servings, it's only if you're used to feeding a football squad! I got about three dozen 4-inch pancakes from one batch of ingredients.

As many others have noted, the milk needs to be at least doubled. The recipe says the batter should be slightly thicker than heavy cream, but if you do that, you'll end up with a cooked pancake about the thickness of a crepe. Go for a typical pancake batter consistency, and you'll be fine. Also, as you're assembling this, don't whisk the eggs into the dry ingredients separately. Instead, whisk eggs, butter (don't wait for the butter to cool, either, or the cold milk and cool butter will turn into a mushy mess and milk together (start with two cups, but you'll probably need to add more, THEN add liquids to dry ingredients. Your batter won't get as lumpy, so you'll need to stir it less, which will keep your pancakes from coming out tough.