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​Blueberry Pancakes - Secret Technique Revealed!

I love Blueberry pancakes. I don't love ordering them in a restaurant and getting ones that are pathetic or stupidly expensive. A place we used to frequently frequent charged $6/pancake, $2 for maple syrup, and $4.50 for coffee. Two adults could be be leaving $50 poorer without even trying.

This technique creates blueberry pancakes with serious curb appeal. The blueberries are out front and smack you right in the face!

Check out the movie HERE

Pro Tips (Continually updated as I refine and experiment)

1. There are lots of mixes. Some mixes require eggs and or milk. I use a pancake mix that only needs water. You can make your pancakes from scratch, which is great if you have the time, but it gives a great excuse for going out to a restaurant. It is breakfast and it needs to be quick and easy. You don't want to start the day exhausted.

2. Keep it clean. Use as few dishes as possible. When the last pancake goes on, clean the bowl, whisk, and the scoop for the batter.

3. Use a non-stick pan and carefully control the heat using an IR thermometer. This is the key to consistency/repeatability. It avoids damaging your pans from excessive heat and you get the best results. I have not tried this technique with an iron skillet.

4. Blueberries. I used fresh berries here and they work great. I have also used frozen berries including wild blueberries.

5. Don't beat the batter! This pops the air bubbles that are being generated by the baking powder in the mix. Stir it gently with a whisk.

6. Don't substitute banana. I tried real hard and failed miserably; ended up with PTSD

7. More oil creates crispier pancakes. Butter will burn at the temp the pancakes should be cooking at.

8. Pour the batter around the berries first, otherwise they all get pushed to the periphery.

9. Several small skillets is best with one pancake/skillet


Ingredients
Krusteaze Buttermilk Pancake Mix, Just add Water and stir gently with a whisk. Avoid rigorous mixing
Blueberries -
Clarified butter or ghee or vegetable oil
Real Maple syrup


Method
Step 1. Heat the pan and oil. Use a cheap IR thermometer so you don't have to guess. HERE is what I use. 375F keeps you below the smoking point of cooking oils, butter and ghee. I use this thermometer anytime I am going to sear or brown anything in a pan. Keep it next to the stove.


Step 2. Add the Blueberries. ***Yes, add the blueberries first *** WHY???
a. This starts to heat them and helps to cook the batter that surrounds the berries
b. It puts them on the presentation side of the pancake. Like real estate, "Location, Location, Location!"

Here I used butter that got pretty brown:( Clarified butter (ghee) or vegetable oil has a much higher smoking point


Sterp 3. Pour batter over the blueberries. Flick any loose berries back onto the pancake. Smaller pancakes work best, use about 1/3 cup of batter.


Step 4. Cook. Wait for bubbles to start popping on surface.


Step 5. Flip and cook other side. Check out the berries! Cook about 1-2 minutes. Look for the berries to start bubbling a bit and steam coming from pancakes


Note the crispy edge


6. Serve. No doubt about it, those are serious blueberry pancakes!

Hint :

1. Production line. This works much better than multiple pancakes in one pan. The IR temp really helps to keep temps in control. Keep oil in a measuring cup and add a little before each pancake.


2. Put them on a rack to preserve the crispiness


3. Throw the first pancakes back into the pans to heat em before serving. The pans are still hot, so you might as well use the heat.