We have been on a weekend-pancake kick lately. This recipe for Blueberry ones, again from WIlliam Sonoma online. Very good! I faked the buttermilk by adding white vinegar to milk - lower cal than buttermilk and less wasteful than buying a whole container for just one cup.
To do this, just add 1 tablespoon of white vinegar (or lemon juice) to 1 cup (less 1 T) of milk and let it sit out for about 10 minutes or until it starts to thicken (it will look pretty gross - this is how it shd be!)
Anyhow, the recipe!
Ingredients:
2 eggs
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
1 cup fresh blueberries
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving
2 eggs
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
1 cup fresh blueberries
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving
Directions:
Preheat an oven to 200ºF. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix. (I just did it all by hand in one bowl with a whisk)
Preheat an oven to 200ºF. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix. (I just did it all by hand in one bowl with a whisk)
Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake.
Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes. Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.
Williams-Sonoma Kitchen.
Williams-Sonoma Kitchen.
2 comments:
Blueberries are my favorite! I wish they were in season all year long.
my husband LOVES blueberry pancakes - i'll have to make these for him :)
no need to waste buttermilk on a recipe here and there every now and then - get the cultured stuff that you can keep in your fridge and use when needed (just add water); just do a search for 'buttermilk' in my blog and you'll see i talked about it in one my blog posts...
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