Nutty Blueberry Pancakes (4th of July 2015)

pancakes 5


Nutty Blueberry Pancakes ( 4th of July 2015)

A hearty pancake with substitution of nutty rye flour and brown butter to enhance the fresh blueberries.

Yield:  Approximately 16-  3” cakes

4 tablespoons unsalted butter, browned
2 cups All Purpose Flour or 1 ½ Cups All Purpose Flour and ½ Cup Rye flour

1/2  teaspoon Kosher salt
2 teaspoons baking  powder
½ teaspoon baking soda (omit if using sweetmilk, not buttermilk)
2 tablespoons sugar
2 whole eggs, beaten
1 – 1 1-2 cups buttermilk, yogurt or sour cream
2 cups blueberries- freshly picked at The Happy Berry

  1. Brown the butter in a small sauce pan over low heat, it will evaporate the water out of the butter and the solids will turn brown and take on a nutty flavor. It will take 5-7 minutes at least to do this. Watch carefully as there is a fine line between browning and burning the butter
  2. pancakes 1While butter is browning, sift all of the dry ingredients 3 times.
  3. Pour the eggs and browned butter over the dry ingredients, then stir in enough of the milk to make a thick, but pourable batter. If the batter is too thin it will not hold the blueberries. If it is too thick, it will be cakey and dry.
  4. Melt a couple of tablespoons of Crisco or oil on the castiron griddle and dollop the cakes on the griddle. Sprinkle fresh blueberries over the top then cover berries with more batter.

pancakes 6 pancakes 3

Tips: When  you use sour cream or yogurt, you can thin the batter after given amount of dairy is used , by adding a little milk.
If you do not have buttermilk, but like the twang of buttermilk in your pancake and the tenderness of the cake, then make your own buttermilk.  Simply add 1 tablespoon of apple cider vinegar to each cup of milk and stir, then let sit for 5 minutes before using.  I do this all of the time. 




Amy Stafford Malik ©2015

Share Button

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: