Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes
Recipe from Chef Tse

Makes about 12 pancakes

When I was a kid, I spent two weeks every summer with my grandparents in Seattle. My grandfather always took me blueberry picking at the same local farm. The farmer used to joke that he should weigh me before we went in and afterwards since none of the blueberries I picked ever went into my pail.

On Sundays, my grandfather usually made pancakes for breakfast, and they were even better when he added fresh blueberries. His recipe is not only simple to make but tastes a hundred times better than the stuff you get in a box. They always turn out light and fluffy thanks to a few special tricks.

  • 1 1/4 cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 egg, at room temperature, separated
  • 1 1/2 cups lowfat buttermilk, room temperature
  • 1 tablespoon unsalted butter, melted and cooled
  • 3/4 cup fresh blueberries
  • Nonstick cooking spray

Sift together flour, baking powder, baking soda, and sugar in a large bowl. In a medium bowl, whisk together buttermilk, egg yolk, and butter. Using a whisk, whip egg white in a separate bowl until soft peaks form. Add wet ingredients to dry and incorporate with a few swift strokes. Batter will be lumpy so don’t over mix. Gently fold in egg whites and blueberries with a spatula.

Preheat a nonstick skillet over medium heat. When pan is hot, brush pan with melted butter if desired. Using scant 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart. Cook pancakes until bottoms are lightly brown and edges are dry, about 3 minutes. Flip pancakes over and cook another 3 minutes or until pancakes are brown on bottom and firm to touch in center.  Repeat with remaining batter. Keep pancakes in warm oven until ready to serve.


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