Blueberry Pancakes (and Chocolate Chip Pancakes)

A few weeks ago, I made pancakes for the first time! (The traditional American kind, at least. I've made enoki pancakes before, which are pancakes loosely defined.)

I decided to go with smitten kitchen's recipe and guide for blueberry pancakes, which seem to be a favorite online. (I've been a long-time fan of the site, I really recommend you check it out if you haven't already!) I originally intended to just make blueberry pancakes, but because I went a bit berry-heavy on each, I tossed some chocolate chips into the last few pancakes.

(Blueberry)

(Chocolate Chip)

(Apologies, my in-pan shot lighting is... not the best.)

The only thing I think I ultimately had difficulty with was the thickness of the pancakes. Mine came out rather thin (though still fluffy in all of their thinness), and my guess is that the dry to wet ingredient ratio was a bit too low, though I followed the recipe closely. Next time I'll pay more attention to the thickness of the batter and adjust as needed.

(The edges of these look thin enough to resemble crepes, but I promise you they were thicker than that! Not that there's anything wrong with chocolate and crepes... yum.)

Here's the recipe from smitten kitchen - if you plan on making these, I absolutely, wholeheartedly suggest that you read her full post for a variety of tips and tricks to help with the process!

Blueberry Pancakes

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt, or slightly less table salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk (I mixed milk with a bit of vinegar)

4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle

1 cup blueberries (optional)

Directions:

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps. (Don't overmix!)

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Enjoy!