Plate Full of Blueberry Pancakes - Lynn Smythe
Learn how-to make berry infused flapjacks flavored with crumbled graham crackers, corn meal and buttermilk.
Fresh blueberries are in plentiful supply throughout the summer months. Here is a pancake recipe for using up some of the overabundant blueberry harvest. Pancakes which contain corn meal are also referred to as flapjacks, hoe cakes or Johnny cakes.
This recipe makes 15-18 blueberry pancakes. Serve the pancakes along with maple syrup, honey, or powdered sugar. Leftover pancakes can be stored in the refrigerator for a few days. Reheat leftover blueberry pancakes in a 350 degree oven for approximately 5 minutes, or until warm.
Ingredients for Blueberry Pancakes
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 2 tablespoons corn meal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3 tablespoons butter or margarine - melted
- 2 cups buttermilk
- 2 tablespoons vegetable oil
- 1 pint blueberries
Directions for Blueberry Pancakes
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
- Whisk in the graham cracker crumbs and corn meal.
- In a small bowl, whisk together the buttermilk, egg and melted butter.
- Make a well in the center of the dry ingredients and pour in the liquid ingredients.
- Whisk together until just blended, it's okay if a few lumps remain.
- Wipe the bottom of a large, non-stick pan with a bit of the vegetable oil.
- Place the pan over medium heat.
- Make 3 pancakes at a time, using 1/4 cup of batter for each pancake.
- Immediately sprinkle 1 tablespoon of blueberries on top of each pancake.
- When bubbles begin to appear on the surface of the batter, flip the pancakes over.
- Continue to cook the pancakes for an additional 1-2 minutes.
- Remove the pancakes to a large serving platter.
- Add additional vegetable oil to the bottom of the pan, if necessary, before making the next batch of pancakes.
Recipe Tips and Variations
- A substitute for buttermilk can be made by mixing 1 tablespoon of lemon juice with 2 cups milk. Stir the mixture together, and set aside for a few minutes until it thickens.
- Regular pancake batter can be made using 2 cups of all-purpose flour, and omitting the graham cracker crumbs and corn meal.
- For a slight flavor variation, add 1 teaspoon vanilla extract and/or 1 teaspoon cinnamon to the pancake batter.
- Additional pancake flavors can be created using this basic batter recipe. Sprinkle 1 tablespoon of chocolate chips, peanut butter chips, white chocolate chips or chopped pecans or walnuts on the batter in place of the blueberries.
- Over stirring the batter can result in a tough and overly dense pancake. Gently whisk the wet ingredients into the dry ingredients. It is okay if a few lumps of flour remain in the batter.
- Go to the blueberry muffin article to learn how-to make a berry infused muffin with a sweet crumb topping.
- Graham cracker crumbs can be found in the baking aisle of most grocery stores. Graham cracker crumbs can also be made by processing whole graham crackers in a food processor.
Copyright Lynn Smythe. Contact the author to obtain permission for republication.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
