Best Ever Blueberry Pancakes Food

BEST EVER BLUEBERRY PANCAKES

Steps:

• In a large bowl, add flour, sugar, baking powder, baking soda, salt and nutmeg (optional). Whisk to combine. Heat the buttermilk in the microwave until lukewarm, about 30 seconds.
• In a separate bowl, add the buttermilk, eggs, melted butter and vanilla and whisk to combine.
• Create a well in the centre of the dry ingredients and pour the wet ingredients in the centre. Whisk in the beginning until just combined, then use a rubber spatula to fold the batter until no streaks of flour remain. Do not overmix. Batter will be lumpy.
• Note: You can carefully fold in the blueberries now, or you could leave them to scatter onto the pancakes while they're cooking.
• Allow batter to rest. Meanwhile, preheat a griddle or a skillet over medium-low heat.
• Use a tablespoon of butter to grease the pan or spray with cooking spray. Use a paper towel to wipe off the butter. Pour 1/4 or 1/3 cup of batter (depending on how big you want your pancakes) into the pan and gently spread into a circle shape using the measuring cup.
• IF you chose to add the blueberries while cooking, drop a few onto the uncooked surface and spoon some extra batter on top to slightly cover the berries.
• Cook until bubbles form on the top and the edges look dry, about 2 minutes. Flip and cook for another 1-2 minutes. Repeat with remaining batter.
• Serve with melted butter, maple syrup or homemade strawberry or raspberry sauce. Enjoy!

TODD'S FAMOUS BLUEBERRY PANCAKES

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.

THE BEST BLUEBERRY BUTTERMILK PANCAKES

Steps:

• Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
• In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
• After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
• Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
• Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
• For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
• I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
• Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
• Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.

BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
• Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
• Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
• Serve with a dollop of whipped cream and maple syrup.

BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
• Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
• Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
• Serve with a dollop of whipped cream and maple syrup.