blueberry pancakes

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Blueberry Pancakes

By , from the Culinate Kitchen collection
Serves 2 to 3
Total Time 30 minutes
Yield 10 pancakes


These pancakes — adapted from the Joy of Cooking — have subtle flavor from the unusual blend of flours and spices.


½ cup spelt flour
½ cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
3 Tbsp. sugar
tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ tsp. ground cinnamon
tsp. ground cardamom
cups milk or 2 cups buttermilk
3 Tbsp. unsalted butter, melted
2 large eggs
½ tsp. vanilla
cups fresh or frozen blueberries, or more to taste
~ Butter and maple syrup, for serving


  1. In a small bowl, whisk together the dry ingredients. In a larger bowl, whisk together all the wet ingredients except the blueberries. Pour the dry ingredients into the wet and mix till just combined.
  2. Preheat a griddle or large skillet, preferably nonstick; otherwise, heat a little butter, vegetable oil, or bacon fat in the pan. Use a ⅓ cup measure to ladle out batter for each pancake onto the hot surface. Dot each pancake with several blueberries.
  3. When the batter is bubbling and some of the bubbles are popping, and the edges of the pancakes are starting to pull away from the griddle, flip the pancakes and cook until the undersides are slightly browned. Serve immediately, with butter and warm maple syrup. If you have any blueberries left over, scatter them atop the cooked pancakes.


If you find that your milk-based pancake batter is too thin, add 1/4 cup plain yogurt.

This content is from the Culinate Kitchen collection.

There is 1 comment on this item
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0% recommend this recipe
1. by caleb bo baleb on Jul 23, 2009 at 9:14 AM PDT

The idea here is to give the pancakes a complex flavor by adding different flowers and a few savory spices. Substitute your favorite flowers for spelt

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