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.

Eggs provide flavor, structure, and leavening as well as richness from fat in the yolks and color to the final baked product. The height of the pancakes and their tenderness comes from the eggs.

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.

A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.

The secret is in the egg whites!

To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

Choose strawberries, blueberries, raspberries, mangoes or peaches in summer time and oranges, pears, apples and pineapple in the winter months."

What fruit is good in pancakes? ›

Not blueberries but fruit that will caramelize: bananas, peaches, apples. Once the pancakes are on the griddle, the tops are covered with slices of fruit, which, once flipped, will grow soft and golden. I like some fruit in every bite, so much that the batter only peeks through the slices.

Making good pancakes depends on three key factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes. Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients.

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.