Free recipe
Blueberry Pancake Stack
Built around flour and sugar -- the method starts by in a large bowl.
Tall, fluffy stacks studded with blueberries and drowned in maple syrup. Here it's built on flour, sugar and baking powder -- a medium, breakfast recipe that starts by in a large bowl, and is ready in roughly 40 minutes.
A 40-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around flour, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/4 cups milk
- 1 egg
- 3 tbsp melted butter, plus more for the pan
- 1 cup fresh blueberries
- Maple syrup to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk the milk, egg, and melted butter.
Pour the wet ingredients into the dry and stir just until combined - a few lumps are fine. Overmixing makes tough pancakes. Rest the batter 5 minutes.
Heat a nonstick pan or griddle over medium heat and lightly butter it.
Pour in about 1/4 cup batter per pancake and scatter a few blueberries on top of each.
Cook 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook 1-2 minutes more until golden.
Keep the pancakes warm while you cook the rest, buttering the pan between batches.
Stack them up and serve with more blueberries and maple syrup.
The step worth not rushing: Pour the wet ingredients into the dry and stir just until combined - a few lumps are fine. Overmixing makes tough pancakes. Rest the batter 5 minutes.
