Blueberry Pancakes

Helga Glaesel de BlandingOctober 1, 2011

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Blueberry Pancakes for breakfast… one of my favorite weekend treats.

This is another variation of our Best Homemade Pancake recipe. We’ve added a little bit more sugar to cut down on the acidity of the blueberries. Since we don’t have blueberries in Guatemala, the best we can do is find Dole’s frozen blueberries at Pricemart, which are the ones I used for this recipe. Before you use them, let them thaw and discard the liquid. On one occasion, I didn’t want to wait for them to thaw, and used them frozen… I got purple pancakes. So my advice is to always use defrosted berries to get the best presentation.

As far as cooking pancakes made from scratch, I have found that cooking at medium temperature ( I set it at 4) for 2 minutes on each side will result in perfect golden pancakes. Set it too high, and they will over brown. Too low, and you will get pale pancakes.

These are especially good with whipped cream, so go ahead… indulge.

Helga

Blueberry Pancakes

A Foodies’ Kitchen Original Recipe
Yield: 6 Pancakes

Ingredients:
1 egg
1 cup flour
¾ cup milk
2 tablespoons melted butter
3 tablespoon sugar
3 teaspoons baking powder
Pinch of salt
1 teaspoon vanilla extract
½ cup fresh or frozen blueberries (if you use frozen blueberries, thaw them first)

Procedure:

In one bowl, mix flour, baking powder, salt and sugar.
In a separate bowl, mix egg, milk, melted butter and vanilla extract.
Make a hole in the middle of dry ingredients and pour wet ingredients into it.
Whisk wet and dry ingredients until combined. Do not over mix the batter. It can have some lumps remaining.
Set the batter aside to rest for 5 minutes before cooking.
Fold in your blueberries, be careful not to mix too hard or you can burst them and will end up with purplish pancakes.
Heat the frying pan over the medium-high heat and brush it with few drops of oil or butter (you can use paper towel f you decide to use oil).
When the frying pan is hot, pour about ¼ cup of the batter onto the frying pan
Cook pancakes on one side for about 2-3 minutes or until golden brown.
Flip pancakes using the spatula and cook again for about 1-2 minutes or until golden brown.
Serve warm and with desired topping.
For these pancakes, we recomend dusting confectioner’s sugar on top.