ratcreature: RatCreature enjoys food: yum! (food)
RatCreature ([personal profile] ratcreature) wrote2016-06-19 01:19 pm
Entry tags:

is there some trick to making blueberry pancakes?

When I make thicker, fluffy pancakes, instead of the thin crepe-style ones, I rather like adding stuff to the batter. Some chopped nuts work well, as does mashed banana, but I always fail when I try adding blueberries. Either the blueberries burst open and the surrounding area gets soggy, or the pancakes brown unevenly due to either blueberry juice getting out and caramelizing faster than the rest of the batter or intact blueberries sticking out making for an uneven surface, but I never get nice texture with blueberries in a fluffy pancake that is evenly browned. The online recipes I've found seem to imply that adding blueberries to pancake batter ought to work like regular pancakes in a straightforward way, yet it doesn't for me.

This morning I considered trying for blueberry pancakes again, but ultimately shied away from it, because my previous attempts never worked, and I'm not sure what I can do differently to make them not fail. I mean, the banana-pecan pancakes I made this morning were tasty too, but it would be nice to be able to make blueberry ones, so I wondered whether anyone has mastered this and could give advice?
princessofgeeks: (Default)

[personal profile] princessofgeeks 2016-06-19 01:07 pm (UTC)(link)
The only way I have ever made this work was to make the batter without the fruit and then once the pancakes are on the griddle, I simply sprinkle the top side with blueberries before flipping them. This works with previously frozen or fresh blueberries.

You are right that this would only work with a thicker batter that rises a lot and makes thick pancakes.

Like you, when I put the blueberries into the batter it's a mess.

Good luck!
princessofgeeks: (Default)

[personal profile] princessofgeeks 2016-06-19 01:59 pm (UTC)(link)
Yeah, when I make them they don't sink entirely into the pancake. They do stick out a bit on the side that is cooked second.

Others may have a better solution for you.
domarzione: (Default)

[personal profile] domarzione 2016-06-19 02:26 pm (UTC)(link)
When I've bothered, I do the sprinkle method after the pancake has started to set but before it's time to flip. My pancakes are very thick and fluffy (James Beard recipe), high enough to mostly hide the blueberries, but not completely since I tend to buy blueberries based on them being big.

Honestly, though, I've given up on blueberry pancakes and either make a blueberry compote or just toss them on the stack raw afterward.
domarzione: (Default)

[personal profile] domarzione 2016-06-19 04:51 pm (UTC)(link)
He might have more than one recipe because mine does not involve separating eggs. His waffle recipe does and it's worth it, but the pancakes are for when I am feeling lazy. (The version is in his American Cookery book, more or less this: http://www.kitchenriffs.com/2012/02/quick-and-easy-pancakes.html although I work from the book and mine are never that massive.)
laurajv: Don't give me any wild ideas! (Default)

[personal profile] laurajv 2016-06-19 03:48 pm (UTC)(link)
I sometimes put them on once the pancakes are on the griddle, but if I have frozen blueberries, I toss them with the dry ingredients before mixing in the wet. that way they have a little protective jacket.
brownbetty: (Default)

[personal profile] brownbetty 2016-06-19 04:40 pm (UTC)(link)
was gonna say this, although my advice was 'toss them in a teaspoon of flour, first.' They do tend to settle to the bottom, a little, but they don't turn everything green so much.
laurajv: Don't give me any wild ideas! (Default)

[personal profile] laurajv 2016-06-19 04:49 pm (UTC)(link)
Depending on the raising agent used, it can react with the blueberries to make things green. Weird, I know! It doesn't happen with my current brand of baking powder but it has happened in the past
brownbetty: (Default)

[personal profile] brownbetty 2016-06-19 05:23 pm (UTC)(link)

They turn everything green if you unwisely include shredded carrots for some fibre.

Excerpts from ratcreature - DW Comment's message of 2016-06-19 16:44:57 +0000:

brownbetty: (Default)

[personal profile] brownbetty 2016-06-19 08:08 pm (UTC)(link)

In my defense, they were muffins

krait: a sea snake (krait) swimming (Default)

[personal profile] krait 2016-06-20 02:05 am (UTC)(link)
Heh. Whereas I have definite opinions on zucchini, and they are, Zucchini is delicious and belongs in everything. :D Except maybe ice cream? I admit I've having a hard time picturing that.

(But pumpkin pie is a horrible joke of a dessert. I think pilgrims invented it as either a sheer desperation measure, while starving to death on Plymouth Rock, or else as some kind of religiously-mandated form of self-flagellation. Like the original Graham crackers.)

Now I'm thinking about the saying about knowledge, wisdom, and tomatoes...
lilacsigil: Jeune fille de Megare statue, B&W (Default)

[personal profile] lilacsigil 2016-06-20 03:59 am (UTC)(link)
Zucchini in cake is delicious! Not as "sneaky hidden vegetables for the kids" but as a way of keeping the cake moist and firm. Apple does the same thing but is sweeter.
lilacsigil: 12 Apostles rocks, text "Rock On" (12 Apostles)

[personal profile] lilacsigil 2016-06-20 09:00 am (UTC)(link)
That's why chocolate zucchini cake, so you can't see anything either!
krait: a sea snake (krait) swimming (Default)

[personal profile] krait 2016-06-20 01:59 am (UTC)(link)
This was what I was going to recommend. If the blueberries are wet/damp/frozen, toss them around in your dry stuff (or just some flour, and then drop them in, if you forget) to help counter their tendency to sog up the batter around them. It helps them not slide out!
goss: (Cookie Monster - phone)

[personal profile] goss 2016-06-20 11:41 am (UTC)(link)
Interesting comment threads. :) Adding my voice to the method of sprinkling them in after putting the batter in the griddle. That's how my bro makes them and they come out great.