Blueberry Pancakes (Americas Test Kitchen)

by on May 26, 2013
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Wyman’s frozen blueberries
2 cu flour (unbleached all purpose)
½ tsp baking soda
2 tsp baking powder
2 tbl sugar
2 cu sugar
2 cu milk (whole milk)
1 tbl lemon juice
½ tsp salt
1 egg
3 tbl melted butter (but not hot)

Mix milk, lemon juice, set aside to thicken. Rinse berries under cold water, set aside on paper towel. Mix dry ingredients, mix egg & butter into milk mixture, combine wet and dry ingredients. Keep lumps & streaks of flour (do not beat until smooth), will activate gluten & make tough. Heat griddle to med, pour one “sacrificial” pancake in 1 tsp oil-paint w/pastry brush. Pour pancakes to serve , sprinkle blueberries over top (don’t mix into batter). Flip when bubbles break.
For lots of pancakes, put on cooking rack at 200° for up to 20 minutes.

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