My friend Andrea was in the city visiting for a few days last week and I miss her already! We had such a great time. We went to Central Park, the zoo, the Brooklyn Flea (with Kramer’s sister, Rachel, of course), the Museum of Modern Art, and made sure to run around taking plenty of fun pictures. Kramer was a great sport about it all, as usual. We made sure to eat at plenty of great places, too. We had amazing Malaysian food at Nyonya, delicious sushi at Bozu, breakfast at the Brooklyn Flea, barbecue at Mable’s Smokehouse, and drinks at a number of places, from ‘Ino Cafe to Harefield Road to The Roebling Tea Room. It was so much fun and I hope that she is able to come back soon!
When Andrea was here, I wanted to make sure that we ate at as many of my favorite places as possible, so that didn’t leave much room (or time) for me to cook at home. I did, however, get to make breakfast one day, so I decided that blueberry pancakes were the perfect choice. I found some huge blueberries a few days before she got here and I couldn’t wait to use them! These are the perfect basic pancake recipe for any Saturday or Sunday morning, and if you are only serving a few people but want to make this whole batch, not to worry, because they freeze really well! I added a bit of lemon zest, to bring out the brightness of the blueberries, and I really think that helped to bring some sunshine to what has been a pretty gloomy week in NYC. My secret to fluffy pancakes, though, is to not level off your measuring spoon when adding in the baking powder, as well as whisking the egg whites separately and folding them into the pancakes. Don’t ask why, because I don’t fully understand it, but believe me when I saw that this extra step is well worth the effort because these are some of the fluffiest, most delicious pancakes that I have ever had. What can I say? I love making pancakes, and these are my favorite ones yet.
- 2¼ cups all-purpose flour
- 3 tablespoons sugar
- 4 heaping teaspoons baking powder
- 1 teaspoon kosher salt
- 2 egg yolks
- 2 egg whites
- 2 cups milk (if you have buttermilk, great, but I just used 2% milk)
- 3 teaspoons vanilla extract
- ¼ cup olive oil (or vegetable oil, but I liked using the olive oil)
- ½ teaspoon lemon zest
- ⅔ cup blueberries, plus more for garnish
- 1 tablespoon all-purpose flour, for the blueberries
- Combine your 2¼ cups of all-purpose flour, sugar, baking powder, and salt in a large bowl and set aside. Separate your egg yolks and egg whites. In a medium bowl, whisk together the egg yolks, milk, vanilla, olive oil, and lemon zest. In a small bowl, whisk the egg whites until foamy, about 5 minutes, then fold them into the egg yolk mixture. Whisk the wet mixture into the dry mixture quickly, until just combined. Toss your ⅔ cup of blueberries in 1 tablespoon of flour, and add them to the batter. Fold to combine.
- Preheat your oven to 250 degrees F and line a large baking sheet with a clean cotton cloth. Place about a teaspoon of olive oil in your pan, then heat over medium-high. Use a paper towel to wipe the oil around the surface of the pan, so that there is a very thin layer of oil without being any large pools of it in the pan. Pour about ¼ cup of batter for each pancake. Sprinkle a few more blueberries onto each pancake, if you like, for an even layer, and cook until bubbling, then flip, and cook for another 2 minutes or so, until cooked through. The blueberries might spurt some juice out as they cook, but don’t worry about that.
- Place each cooked pancake onto your baking sheet, and when the sheet is full, fold the towel over the pancakes and put them in the oven to keep warm. Keep cooking until you have used all of your batter. Serve with lots of maple syrup and a little butter, if desired.