1 ¼ cups sifted flour 1 tbsp. baking powder 2 tbsp. granulated sugar 1 egg 1 1 tbsp. freshly grated lemon zest (optional) 1 tsp. vanilla 4 tbsp. butter, melted 1 cup fresh blueberries
1 tbsp. baking powder
2 tbsp. granulated sugar
1¼ cups buttermilk
1 tbsp. freshly grated lemon zest (optional)
1 tsp. vanilla
4 tbsp. butter, melted
1 cup fresh blueberries
Sift together flour, baking powder, and granulated sugar into a large bowl. Whisk together egg, buttermilk, nutmeg, lemon zest, vanilla and 2 tbsp. of the butter, then add to flour mixture, whisking until well combined. Set batter aside to rest for 10 minutes.
Coat a large skillet with a thin film of the butter and heat over medium heat. Make 2–3 pancakes at a time by ladling about ¼ cup of the batter for each pancake into skillet, keeping about 4” between pancakes. Dot each pancake with blueberries, carefully pressing each one down slightly with the corner of a spatula. Cook until bubbles form on tops of pancakes and bottoms turn golden, about 1 ½–2 minutes. Flip pancakes and continue cooking until bottom is golden and center is cooked through, about 2 minutes more.
Adapted from “Blueberry Pancakes Recipe” Saveur Issue #58.
Updated: August 4, 2013 6:09AM
There is one key component that should never be left out of pancake batter without committing a cardinal sin of cooking: buttermilk.
It has become so customary to place the word “buttermilk” before “pancakes” in a recipe title as a describing adjective that it is now utterly unnecessary.
It is, inarguably, as essential to the recipe as flour and egg — no matter whatever added flavors or frills accompany the batter.
Much in the same way, there are other ingredients that should be candidates for necessity when preparing specific types of pancakes.
The most notable and classic of all pancakes, blueberry, has its own essential accompaniment. As simple and unadulterated as the flavor of blueberry pancakes might already be, nutmeg is a complementary ingredient that actually offers no additional taste; it’s merely there to up the ante of the blueberry.
Think of preparing blueberry pancakes in the same manner as baking a blueberry pie.
Much too often, cinnamon gets strewn into the medley. Robust and peppery, the flavor is clearly there.
Nutmeg, however, when used sparsely, rounds out the flavor of a fresh ripe blueberry without adding any extra spice.
Be wary of overdoing it, though. A nutmeg-heavy pancake will taste woody and dry.
This recipe mixes in just a pinch of nutmeg to the buttermilk pancake mix.
A wisp of vanilla and a grating of lemon zest round out the freshness of the batter but never overplay the juicy flavor of the blueberry.
With blueberry season approaching the calendar, July’s tastiest berries should be utilized to their fullest extent.
A classic blueberry (buttermilk and nutmeg implied) pancake breakfast showcases the summer’s freshest flavors in a simple and delicious way.