My P.S. (Pancake Source/hubby) and I were in a lazy mood one evening after having had a large lunch. I suggested blueberry pancakes. I’d picked up fresh blueberries and was in the mood for something fruity. Pancakes would be a fun way to eat the blueberries and have breakfast for dinner.P.S. was all for making the pancakes but I wanted to have at them for once. I’d seen Trisha Yearwood make them on her cooking show and wanted to try her recipe. She used sour cream and milk in her pancake batter. We always use buttermilk, so that would be quite a difference. I was curious enough to want to see how the texture and taste differed. And I wondered what made her pancakes “Southern”. Would they have an accent?
For a little protein, I dug some sausages out of the freezer and put them into a small frying pan to brown. I turned them occasionally until they were caramelized and brown all the way around, then let them sit on low until the pancakes were done.
I washed the blueberries and set them aside to drain before I mixed the dry ingredients. Trisha sifted hers but I put them in a bowl and used a whisk to makes sure everything was evenly mixed.
I whisked the eggs, then added the milk and vanilla, whisking again. I poured the melted butter in a little at a time as I continued to whisk, making sure the warm butter wasn’t scrambling the eggs.
I stirred the dry ingredients into the wet ingredients, the opposite of what Trisha did, because the bowl my wet ingredients were in was larger. It could have been bad planning on my part, but the batter came out fine.
I stirred the blueberries into the batter just until mixed. The batter was still slightly lumpy but that is fine. It will all cook evenly without lumps of flour!
I used 1/3 measuring cup to scoop the batter and pour it onto my Panini press. I’d opened it wide and heated it to use the flat griddles for pancakes. That way I can make 4 medium pancakes on the Panini press and 4 pancakes on the flat griddle on the stovetop.
I peeked at the bottoms to check how they were browning when the tops were getting bubbly and firming up a little.
When I liked the degree of brownness on the bottoms I flipped the pancakes and let them cook a few more minutes on the second side. When you can press firmly on the centers and they rise back up, they are done. If you’re still not sure, use a fork to pry a small section up to see if it is dry in the center.
The recipe made 12 medium (7-8 inch) pancakes. I like them with a little butter and maple syrup. The pancakes were so moist from the lusciously juicy blueberries that syrup wouldn’t have really been necessary. But I like that bit of maple flavor with pancakes.
P.S. gobbled them so fast I didn’t see what he put on his pancakes. I’m guessing he liked them. He did ask me what was so different about these that I insisted on making them myself. I said they were Trisha Yearwood pancakes. I got the PHE (patented husband eyeroll). The pancakes didn’t have an accent, I was bummed.
I think I’d like to try them with rhubarb and strawberries next. I have a pint of fresh strawberries that are ripe and ready for something interesting and some chopped rhubarb leftover from another recipe. Doesn’t that sound good?
Trisha’s Blueberry Pancakes
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed (I used buttermilk)
1 cup sour cream
4 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest (I omitted)
Measure the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Whisk to evenly incorporate all of the ingredients.
In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream and vanilla and whisk again. Slowly add the melted butter while whisking.
Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest (if using) into the batter.
Heat a large skillet or griddle (or Panini griddle) over medium heat and oil or butter the bottom of the pan or griddle.
For each pancake, pour about 1/3 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet.
If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and “pop” on the pancake’s surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
Yield: about 12 7-8 inch pancakes
Pancakes can be stored between layers of waxed paper in a zippered storage bag in the fridge for several days. Reheat in the microwave before eating.
Adapted from Trisha’s Southern Kitchen