Blueberry Pancakes

Name: Blueberry Pancakes
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups flour (or 1 1/2 cups of all-purpose + 1/2 cup of whole wheat); 2 tsp baking powder; Pinch salt; 2 large eggs; 1 3/4 cups milk; 2 Tbsp butter, melted and cooled; 1 cup frozen or fresh blueberries; Additional butter; Pure maple syrup (for accompaniment)

Ricardo @tallcook

Manhattan, New York, United States

I have been making pancakes with Mark Bittman’s recipe that appeared in The New York Times more than a decade ago. Over the years I made a few minor adjustments.

Ricardo @tallcook

Manhattan, New York, United States

I have been making pancakes with Mark Bittman’s recipe that appeared in The New York Times more than a decade ago. Over the years I made a few minor adjustments.

Saved

Ingredients

20 minutes

4 servings

2 cupsflour (or 1 1/2 cups of all-purpose + 1/2 cup of whole wheat)
2 tspbaking powder
Pinchsalt
2large eggs
1 3/4 cupsmilk
2 Tbspbutter, melted and cooled
1 cupfrozen or fresh blueberries
Additional butter
Pure maple syrup (for accompaniment)

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Steps

20 minutes

1

In a large bowl mix the dry ingredients.
2

In a small bowl beat eggs, milk and melted butter.
3

Add egg mixture to dry ingredients. Stir gently just to moisten the flour.
4

Add the blueberries and mix gently.
5

Place a teaspoon of butter on a frying pan with a long handle over medium heat. Move the pan so the butter covers all the bottom.
6

When the butter foam subsides, ladle batter onto pan.
7

Flip pancake after bubbles rise to the surface and bottom browns.
8

Pancakes can be held on an ovenproof plate in a 200-degree oven for 15 minutes, if desired.
9

Serve with pure maple syrup.