There’s nothing like having a recipe and pictures waiting in the wings. Such is the case with these Blueberry Pancakes. My family is real finicky about their pancakes. They like them plain and simple, don’t get too fancy, just the flapjacks mam. Same thing with syrup. If it aint Aunt Jemina, it aint happening. My taste buds really wanted another Blueberry Cream Cheese Pound Cake, but I thought something different was in order. I think I also knew that I would be the only one to eat them, thankfully they freeze well. These pancakes taste great, however some changes had to be made. I nabbed the recipe from the Food Network . I have to wonder if this recipe was tested before it hit their website. 3 ½ cups flour with approximately 1 cup of milk and 1 stick of butter do not make a batter the consistency for pancakes. It was more like cookie dough. The amount of liquid called for in the recipe was not nearly enough. I ended up adding at least 3/4 cup more milk. Not just plain milk mind you, coconut milk. How ya like them apples er blueberries!
Even then it wasn’t the consistency of heavy cream as the recipe suggested. That aside, the flavor was really good and I will make them again. In case you want to test the recipe as it appears on the website, go here .My recipe yielded 10 fluffy blueberry melt in your mouth pancakes.
3 ½ cups all-purpose flour
1 TBS baking powder
1 tsp salt
1 cup sugar
1 stick butter, melted and cooled
Approximately 1 cup whole milk
¾ cup coconut milk
2 tsp vanilla
1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake)
Oil or Pan Spray for cooking
In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs, then whisk them into the flour mixture. Combine the butter whole milk, coconut milk and vanilla in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.
Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little oil to prevent the pancakes from sticking or prepare it with nonstick spray. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes may be kept warm in a low (200°) oven until all the pancakes have been made.