Blueberry Pancakes

Blueberry Pancakes

Recipe from The Good Enough to Eat® Breakfast Cookbook
by Carrie Levin and William Perley.
Recipes used with permission from
Recipes © 2001 by © 2001 by Carrie Levin.

Every year in early spring, neighborhood people will stop me on the street and ask if Blueberry Pancakes are back on the menu. And every year I tell them they're back on after Memorial Day - which is when Good Enough To Eat changes to the summer menu. Blueberries are ideal for pancakes, and as you might guess, they occupy a special place in my heart. We also use sliced strawberries in our Lumber Jill breakfast, which is two strawberry pancakes, two scrambled eggs, and two pork or turkey sausage patties. Any slightly tart berry will work wonderfully with pancakes, although I don't recommend cooking blackberries or raspberries into the pancake. Just scatter a nice amount on top. The 4-Grain Pancakes batter works beautifully with berries, and it is what we use at the resteraunt. The Diner Stack will give you a lighter pancake.

1 pint blueberries (or strawberries, etc.)
4-Grain Pancake batter

Half of the berries should be cooked into the pancakes, and the other half should be saved to scatter over the top of the cooked pancakes for serving.

Butter the heated griddle or pan. Knowing that you're making 10 pancakes, you might want to make a rough estimate of the number of berries you will use for each pancake before starting. Pour the first pancake and distribute the blueberries evrnly over the surface. Avoid the extreme edges. Proceed with the next pancake.

If you're using a griddle that will accommodate 6 or more pancakes, contines this way until you've maxed out the griddle, then return to the first pancake and check it. Each pancake should cook approximately 3 minutes on the first side and 2 minutes on the second.

Arrange the pancakes on your plate, scatter some fresh blueberries over them and serve with maple syrup.

Note: If a berry should break on the cooking surface and you're going to cook another pancake there, a dribble of water or club sode and a scrape of the spatula will clear it. After the liquid has evaporated, heat up some more butter and resume cooking.

About this Author