Blueberry Pancakes (adapted from King Arthur Flour)
2 large eggs
1 to 1 1/4 cups milk*
2 teaspoons vanilla extract, optional
3 tablespoons melted butter or vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
3/4 cup blueberries, fresh or frozen
*Use 1 cup milk if you’re baking under hot, humid conditions, or if you’re going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.
Heat a griddle to 350°F. If you don’t have a griddle, heat a large frying pan over medium-low to medium heat.
Grease the griddle. When it’s hot enough, a drop of water will skitter across the surface, evaporating immediately.
Beat the eggs, the smaller amount of milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it’ll thicken a bit as it stands. Thin the batter with additional milk if it’s not pourable consistency.
Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.
Cook the cakes till they’re golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.
Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.
Gluten Free Blueberry Pancakes (adapted from King Arthur Flour)
2 large eggs
4 tablespoons melted butter or vegetable oil – add 2 additional tablespoons (1 ounce) butter or oil to make waffles
2 cups milk
1 teaspoon gluten-free vanilla extract
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
1/4 cup buttermilk powder, optional
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon xanthan gum
*See recipe for this blend below.
Whisk together the eggs, melted butter or oil, milk, and vanilla.
In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.
To make pancakes: Preheat the griddle to medium (350°F), greasing it lightly. Scoop the batter by ¼-cupfuls onto the griddle.
Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side.
Serve hot, with butter and syrup.
Yield: 16 medium (4″) pancakes
*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
Blueberry Compote (adapted from Ellie Krieger)
2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
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