Weekends are for lounging and yummy brunches.
Mimosas…..eggs benedict….pastries…..home fries……and pancakes.
Like these blueberry pancakes. Pancakes so dreamily fluffy and delicious that you’ll be thinking about them all week. Which is ok really because if you make a double batch, you can freeze the extras and enjoy them any time you want.
My neighborhood store had a fantastic sale this past weekend on sweet, organic blueberries. As a result, I walked away with 10 pints of them. Excessive? Eh, not so much. Particularly since blueberries also freeze beautifully! After you wash and dry them, lay them in a single layer on a cookie sheet in the freezer. Once the berries freeze, transfer them to freezer lock bags and you’ll have delish berries at your disposal. If you don’t take this extra step, your berries will be frozen together in one huge clump—and that’s no bueno.
As for these pancakes, if you don’t have blueberries on hand, you can pretty much chop up most fruits to substitute them with. Bananas and mangoes are two of my favorites to rely on but chocolate chips are also amazing in the batter, too.
Moral of the Story: You must make these this weekend. Your family with love you. Your friends will love you. Heck—even your neighbors who will smell these pancakes will also love you.
And that is just too much Love to pass up on❤
From Cooks Illustrated
Makes approximately 16 pancakes
1 tablespoon lemon juice
2 cups milk
2 cups (10 oz) unbleached all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries or frozen blueberries, rinsed and dried
Whisk the lemon juice and milk together in a measuring cup. Set aside while you prepare the other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.)
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Add the egg and melted butter to the milk and whisk to combine. Add the dry ingredients to the wet and whisk gently just until combined (the batter will be lumpy, that’s fine).
Heat 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Top each pancake with about 1 tablespoon of blueberries. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding the rest of the oil to the pan if necessary.