Ultimate Blueberry Pancakes
As many of our favourite restaurants and cafe’s locked their doors during quarantine, I’ve realised there are some meals that I’ve reserved for eating out. For me, pancakes is one of those meals; I love having pancakes out at brunch but I never cook them at home.
When Mildred’s Temple Kitchen released the recipe for their famous blueberry pancakes (voted best pancakes in Toronto - and I would agree with that), I knew I had to try making them. They did not disappoint!!
Here is a link to the original recipe and I’ve added the ingredient list and method below for you to follow along. It was a fairly easy recipe and well worth the work. Please enjoy this photoshoot I had of my final result before they were demolished.
You will need:
¼ cup of white sugar
½ tsp of salt
2 cups of all-purpose flour
2 ¼ tsp of baking powder
½ tsp of baking soda
2 large eggs
2 cups of buttermilk
¼ cup of melted unsalted butter (I used salted butter)
1 cup of fresh blueberries (I used frozen blueberries in the end)
Extra butter to grease your pan
Method:
In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
In a separate bowl, beat the eggs with the buttermilk and melted butter.
Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.
The real trick to these is in the mixing. If you overmix the batter, your pancakes won’t be moist and delicate.
In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook - I ended up cooking them one at a time.
When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm by keeping them in a 250ºF oven.
*Christie’s additional step - not part of the original recipe. In a small saucepan, combine about a cup of frozen blueberries with a splash of water and a splash of maple syrup (as much as your heart desires). Heat altogether until warm and a delicious blueberry-maple syrup compote begins to form.
Smother with maple syrup (or your blueberry maple compote), fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.
*full recipe credit to Mildred’s Temple Kitchen
Enjoy!
Christie x
