I love blueberry pancakes. Most of the blueberry pancakes I have eaten in restaurants are regular pancakes with a few little blueberries lost in the batter. Worse yet are the blueberry pancakes that arrive at the table with a big glop of faux blueberry pie filling on top, with a cup of imitation whip cream to mask the taste. Yuck. When I eat blueberry pancakes I want more blueberries than pancake. I have perfected the art of fully loaded blueberry pancakes and I am willing to share.
From the plate-down side, my blueberry pancake looks like any other pancake. Move along folks, nothing to see here.
When you flip my blueberry pancake over, that is where the magic happens.
My blueberry pancake is tall and fluffy, loaded with gigantic blueberries, and cooked with sanding sugar sprinkled on the batter. The sanding sugar caramelizes on the pancake resulting the crispy edges and encouraging the blueberries to pop, spilling their blueberry juice all over. A little powdered sugar, a dollop of real whipped cream, and a light drizzle of syrup completes this work of pancake art. All you need now is a fork and a quiet, sunny place to eat.
- Your favorite pancake batter
- Vegetable oil
- Plump (fresh blueberries)
- Sanding sugar or coarse sugar
- Powdered sugar
- Heat a griddle or non-stick skillet on medium. Brush lightly with oil. Pour your prepared pancake batter into the skillet or griddle in a five-inch circle. Arrange blueberries on top of the pancake. Don't scrimp! Allow the pancake to cook until bubbles rise to the top and pop. Sprinkle one tablespoon of coarse sugar over the pancake and flip to cook the other side. Immediately reduce the heat to low and allow the flip side of the pancake to cook through. The blueberries should begin to cook and open up, releasing their juices. When cooked through, remove the pancake, place on a plate, blueberry side up. Garnish with a light drizzle of syrup, whipped cream and a light dusting of powdered sugar. Enjoy piping hot!