The Timing Tip That Will Take Your Blueberry Pancakes To The Next Level
As a kid, there was nothing better than waking up on a Saturday morning to the smell of something good coming from the kitchen. Specifically, that sweet, sticky smell of bursting fruit and butter — someone's making blueberry pancakes! Nothing kicks off a weekend morning like those first few bites of a golden brown, fluffy pancake packed with juicy, plump blueberries and drizzled with sticky maple syrup.
Of course, being an adult means there's nothing stopping you from making blueberry pancakes any time you'd like. But while the art of pancake-making may look simple, there's a few tricks you need to know to keep your flapjacks the best they can be. You may want to follow The Pioneer Woman's advice on how to make the fluffiest pancakes or you can take the advice of chef Dana Murrell on how and when to flip your pancakes (via Eat This, Not That). There are plenty of ways to keep your pancake skills on point, no matter if you're a flapjack veteran or it's your first time on the griddle.
Perhaps what you want to know, however, is how you can make those classic blueberry pancakes as delicious as you remember. How can you avoid those overcooked, crushed blue splats that make the inside of the pancake a soggy, purple mess? There's actually a very easy way to ensure that doesn't happen.
Waiting for the perfect opportunity
While you might assume that tossing blueberries into the batter in one big handful is the right way to do it, you'd technically be incorrect. To be fair, there's no harm in dumping a fistful of blueberries into the batter, it's a tried-and-true method after all, but according to Life Hacker, there's a golden opportunity to add the blueberries in for the best results.
First off, Life Hacker explains, you should be using frozen blueberries rather than fresh, as frozen blueberries hold their shape better than those fresh from the carton. Second, instead of dumping the berries in the batter, ladle a small pool of batter onto your frying pan as you normally would. Wait until the pancake batter begins to bubble — that's when you should add your blueberries, making sure to leave enough space so the pancake can cook all the way through. After that, simply flip your pancake over, but be sure to not press down or else risk crushing the berries. This process helps ensure the blueberries are intact and plump — even while you eat.
If you want to really make your pancakes lighter, in a style similar to a crepe, then it's suggested you follow chef Jet Tila's suggestion to add ricotta cheese to the batter for a moister, fluffier pancake (via Food and Wine). And while we're doling out tips, here's the secret ingredient you should be adding to your pancakes.