Blueberry Pancakes with Boysenberry Syrup

Happy National Blueberry Pancake Day! Although it may be tough to find fresh blueberries in the market at this time of year, these pancakes are equally delicious made with frozen berries. Keep in mind, however, that frozen berries tend to bleed color more than fresh ones, which means they can turn your pancake batter an unappetizing blue-gray. To minimize this problem, don’t let frozen blueberries thaw before you stir them into to the batter, and take care not to overmix the batter. If you don’t have boysenberry syrup, serve the pancakes with maple syrup instead.

 

Blueberry Pancakes with Boysenberry Syrup

 

2 cups (10 oz./315 g) all-purpose flour

2 Tbs. sugar

2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. fine sea salt

2 large eggs, lightly beaten

1 3/4 cups (14 fl. oz./430 ml) whole milk

2 Tbs. unsalted butter, melted and cooled, plus 1/4 cup (2 fl. oz./60 ml) melted for frying

1 1/2 cups (6 oz./185 g) fresh or frozen blueberries

Whipped butter for serving (optional)

Boysenberry syrup for serving

 

In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Stir until well mixed and make a well in the center. Pour the eggs, milk, and the 2 Tbs. melted butter into the well, then
gradually whisk from the center outward until the ingredients are well combined but still a little lumpy; do not overmix the batter, or the pancakes will be heavy. Very gently stir in the blueberries. The batter will be quite thick.

 

Preheat a nonstick or cast-iron griddle over medium-high heat until a drop of water flicked onto the
surface dances and evaporates instantly. Brush the griddle with a little of the 1/4 cup melted butter. Slowly ladle a scant 1/4 cup (2 fl. oz./60 ml) of the batter into a circle. If necessary, use the bottom of the ladle to nudge the batter into a perfect circle. Continue ladling out the batter to make as many pancakes as you can without letting them touch. If they do touch, separate with the edge of a spatula.

 

When the pancakes have begun to bubble in the center and a few of the bubbles have popped and the
undersides are golden, after about 2 minutes, use the spatula to flip them. Cook until the second side is
golden, about 1 minute longer, then transfer to a platter in a low (200°F/95°C) oven to keep warm. Cook the remaining pancakes in the same way, adding butter to the griddle as needed.

 

Transfer the pancakes to warmed individual plates and serve at once, topped with whipped butter, if
desired, and warm syrup. Serves 3 to 4.

 

Recipe adapted from Williams-Sonoma Collection Series, Breakfast