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Blueberry Pancakes

 

 

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Blueberry Pancakes



American Classics

by the Editors of Cook’s Illustrated Magazine,
2002, Boston Common Press

“Although tiny wild blueberries are our favorite, feel free to use whatever
blueberries you have on hand. To achieve an even distribution of blue-
berries in the batter, give it a quick but gentle stir with a rubber spatula
before ladling each batch onto the griddle.
To keep the first batch of pancakes warm while the rest finish cooking,
line a rimmed baking sheet with a dish towel, place the pancakes in a
single layer, cover with another clean dish towel, and set the baking
sheet in a 200-degree [F] oven. The pancakes should keep without
deteriorating for about 15 minutes.”

Serves 3 to 4 (makes about 8 pancakes)

1/2 pint fresh blueberries (1 cup)
1 cup (5 ounces) unbleached
all-purpose flour
1/2 teaspoon grated lemon zest
2 teaspoons sugar
1 tablespoon stone-ground cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus 1 to 2 tablespoons more
if the batter is too thick)
1 large egg, separated
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Vegetable oil for brushing griddle

1. In a small bowl, gently toss the blueberries and 2 teaspoons flour; set aside. In a larger bowl, mix together the lemon zest and the remaining dry ingre- dients. Pour the buttermilk and the milk into a 2-cup Pyrex measuring cup
and whisk in the egg white. Separately whisk together the egg yolk and the melted butter, and then combine with the other wet ingredients. Add the
wet ingredients to the dry ingredients and stir together with a rubber spatula until just mixed. Carefully fold in the blueberries until evenly distributed throughout the batter.
2. Meanwhile, heat a griddle or large skillet over medium-high heat. Brush
the pan liberally with vegetable oil. When water splashed on the surface
sizzles, pour or ladle the batter, about 1/4 cup at a time, onto the griddle,
making certain not to overcrowd the pan. When bubbles appear in the
top of the pancake and the pancake bottoms are brown (this should take
2 to 3 minutes), carefully flip the pancakes over and cook until the re-
maining side has browned, 1 to 2 minutes longer. Re-oil the skillet and
repeat for the next batch of pancakes. Serve hot.


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