Light, fluffy, sweet and delicious. These blueberry pancakes are truly easy to prepare. Since they can be warmed in the oven and served later, they are perfect for a breakfast gathering.
1 ½ cups unbleached all-purpose flour 2 tbsp confectioners sugar 2 tbsp superfine sugar 1 tbsp cornmeal 1 tbsp baking powder ½ teaspoon salt 1 ½ cups milk 1 egg 1 teaspoon vanilla extract 1 cup fresh blueberries 1 tablespoon butter or vegetable oil
1.Preheat the oven to 275F to keep the finished pancakes warm.
2.In a large bowl, combine the flour, sugars, cornmeal, baking powder, and salt. Gently whisk for 10 seconds to combine. Set aside.
3.In another bowl, combine the milk, egg, and vanilla.
4.Gently fold the liquid ingredients into the flour mixture, but don’t fully combine. Just as gently fold in the blueberries. Its always batter to undermix; dry patches are ideal, let the better rest for 3 minutes.
5.Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. Use more if necessary—the berries have a tendency to stick.
6.Using a ¼ cup measure, drop 4 to 6 pancakes in the pan. Flip when bubbles appear, after about 3-4 minutes.
7.Cook for another minute, then remove the pancakes to a heat-resistant plate in the warmed oven. Top with butter and maple syrup, as desired.
*It doesn’t hurt to make one “practice pancake” before forging ahead with a whole griddle full of hotcakes. Every batter behaves differently, and there’s not a lot of room for error once the cooking starts.