Blueberries 'n' Cream Pancakes - The Recipe Rebel (2024)

FAQs

Should you put blueberries in pancake or batter? ›

If you use frozen berries, it's better to scatter them atop the cooking pancakes. If you mix them into the batter, they'll tint your pancakes a rather unappetizing shade of green. Why is it helpful to let pancake batter rest before cooking the pancakes?

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Blueberries contain iron, phosphorous, calcium, magnesium, manganese, zinc and vitamin K. These nutrients are essential for healthy bones. Additionally, the high vitamin C content supports collagen production for healthy skin.

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

Frozen berries hold their shape better than fresh ones, and starting out with a lower-temp fruit means it's less likely to overcook. Once you have your berries, you need add them at the appropriate moment. Stirring them into a bowl of raw batter can cause them to burst, coloring your entire pancake.

Blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy), which creates an alkaline environment. That's why mixing a little lemon juice into your batter or smoothie will give you a more vibrant color.

Note that mayonnaise contains eggs and oil, so it can replace oil or butter as well. This trick may not work as an egg replacement for an allergy or egg-free diet (unless it's a vegan mayo) but it works for those who don't have eggs on hand in a pinch.

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Sure, our natural instinct when mixing a batter is to make sure everything is nice and smooth—but resist it. Over-mixing develops gluten in the batter, which means heavier, chewier pancakes, rather than light and fluffy hotcakes.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Why are my Blueberry Pancakes raw in the middle? ›

Avoid High Heat

Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw. "This is because the high heat does not allow enough time for the heat from the pan and oil to penetrate to the center of the pancake," she says.

IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm. IHOP also has designated griddles that never cook anything other than pancakes, as Jon Kotez, IHOP's senior manager of field operations support, told Restaurant Business.

The Pancake Rule eliminates baked goods, foods-with-no-brakes, and treats, even if they're made with technically compatible ingredients. Remember, the program isn't just about identifying food sensitivities.