When I find a recipe on Williams-Sonoma and want to know if it's any good, I check out Annie's Eats. Many of the recipes that she blogs about are from their website, and for good reason - most of their recipes are really great.
So when I got a craving for pancakes and found that I had some blueberries in the freezer, I went in search of a blueberry pancake recipe on the Williams-Sonoma site. I came across this one, and then went to Annie's blog to see if she had tried it. Sure enough, she had. She thought the pancakes were delicious, so I knew it would be worth trying the recipe.
These were so good! I'm not a big breakfast person so I had never made pancakes from scratch before. I never realized how easy they were to make! I really like that you add the blueberries to these after you add the batter to the pan, thus controlling the quantity of blueberries in each pancake--keeps the batter from turning blue, plus I'm the kind of person who loves her pancakes loaded with blueberries.
So if you are looking for a quick, no fuss breakfast idea or even a simple "breakfast for dinner," you should try these. I'm sure they are better with fresh blueberries, but I found that they were still delicious with the frozen ones.
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick
1 cup fresh blueberries (I used frozen)
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving
Preheat an oven to 200ºF.
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.
Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.