Best 4 Blueberry Pancakes Cooks Illustrated Recipes
Are you looking for the perfect blueberry pancake recipe? Look no further! In this article, we've compiled a list of the best blueberry pancake recipes from Cooks Illustrated. Whether you're a seasoned pancake pro or a novice in the kitchen, we have a recipe that will tantalize your taste buds and leave you craving more. From classic buttermilk pancakes with juicy blueberries to creative variations like blueberry ricotta pancakes or lemon blueberry pancakes, our selection of recipes has something for everyone. So grab your apron, heat up your griddle, and get ready to indulge in a delicious stack of blueberry pancakes!
Check out the recipes below so you can choose the best recipe for yourself!
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
BLUEBERRY PANCAKES
Provided by Florence Fabricant
Categories breakfast, main course, side dish
Time 30m
Yield 10 medium-size pancakes, 3 to 4 servings
Number Of Ingredients 10
Steps:
- Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries.
- Heat a griddle or a large nonstick skillet. Preheat oven to 150 degrees.
- Brush the skillet or griddle lightly with butter, then, using about three tablespoons of the batter, form one pancake in the pan. Cook over medium-high heat until it is browned on one side, two to three minutes, turn it over and brown the other side. Transfer it to a heatproof platter and place it in the oven. The reason for starting with one pancake is that the first pancake never browns as evenly as subsequent ones.
- Continue to add batter, about three tablespoons for each, and to cook pancakes (as many as pan will hold), brushing griddle or skillet with more melted butter as needed, until the batter has been used. As the pancakes are cooked, transfer them to the platter to keep warm. Serve with warm maple syrup.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 213 milligrams, Sugar 13 grams, TransFat 0 grams
BLUEBERRY PANCAKES
From Cook's Illustrated. When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups of buttermilk instead of the milk and lemon juice. 1 cup blueberries = 16 T, 1 T per pancake. If you like more blueberries, as my husband does, double the quantity of blueberries and use 6-8 blueberries per pancake. Also, I use a 1/3 cup measure to get slightly larger pancakes.
Provided by swissms
Categories Breakfast
Time 20m
Yield 16 4-inch pancakes, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
- Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- Whisk egg and melted butter into milk until combined.
- Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
- Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
- Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
- Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
- Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
Nutrition Facts : Calories 467.2, Fat 17.3, SaturatedFat 9, Cholesterol 86.5, Sodium 710, Carbohydrate 65.9, Fiber 2.6, Sugar 10.3, Protein 12.4
BLUEBERRY PANCAKES
This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
- In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
- Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g
Tips:
- Use fresh blueberries. Fresh blueberries will give your pancakes the best flavor and texture. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
- Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix the batter just until the ingredients are combined.
- Let the batter rest for a few minutes before cooking. This will allow the gluten in the flour to relax, which will make your pancakes more tender.
- Cook the pancakes over medium heat. Cooking the pancakes over too high heat will make them burn on the outside before they're cooked through on the inside. Cook the pancakes over medium heat until they're golden brown on both sides.
- Serve the pancakes immediately. Pancakes are best served hot off the griddle. You can top them with butter, syrup, fruit, or whipped cream.
Conclusion:
Blueberry pancakes are a delicious and easy-to-make breakfast. By following these tips, you can make perfect blueberry pancakes every time. So next time you're looking for a quick and tasty breakfast, give blueberry pancakes a try. You won't be disappointed!
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