Blueberry Pancakes

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Emma was bugging me to make some blueberry pancakes, and I found a recipe on annieseats.com that looked good, so I used that as a basis. However, hers called for yogurt which I didn’t have, so I basically made up my own recipe.

DSC00322

The top one is batch #2. The bottom one is batch #1. Sigh.

The original recipe idea suggested whole grain, so my first batch was entirely multi-grain flour (spelt, kamut, wheat, brown rice, barley, oat groats). The batter was wretched. And in fact, you can see from the picture that they were totally flat. The flour lumped up on me for some unknown reason. The second version was better. I’m honestly just not a huge fan of blueberry pancakes, but if I made them again, I have some serious changes, which you will see below in bold.

Blueberry Pancakes

1 cup flour I used half whole grain and half white on the second batch, and it was better, but honestly, it would be better with all white flour

2 tsp. sugar

¾ tsp. baking powder

¼ tsp. salt

1 ¼ cup buttermilk I used a bit less than this

½ tsp. baking soda

2 egg yolks, slightly beaten

2 egg whites, stiffly beaten I didn’t do this part

2 tbs. melted butter, at room temperature

1/2 tsp. lemon zest (I usually like lemon with blueberries, but I would not put this in again)

1/2- 3/4 cup blueberries (I used frozen, and I would not do this again. They are big, which  means they are full of juice and make the batter soggy. I would use small, fresh berries.)

In bowl, sift together flour, sugar, baking powder and salt. Combine buttermilk, baking soda and eggs. Mix lightly and add to dry ingredients. Mix until batter is barely smooth. Stir in butter.  Heat griddle to 375. Pour scant ¼ cup batter onto hot griddle.

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