Gluten free blueberry pancakes

I love blueberry pancakes. This version of gluten free blueberry pancakes puts all others to shame. I order blueberry pancakes anytime I am at a restaurant that serves them. The warm berries pop in your mouth with juicy blueberry-ness and the sweet maple syrup adds to the blueberry tangy flavor. I thought blueberry pancakes always had blueberries inside the pancake. One time at a restaurant in the middle of Nebraska I ordered blueberry pancakes and I specifically asked if the blueberries were inside and the waitress told me yes. I was more than irritated when the blueberry pancakes arrived with blueberry filling on top of my pancakes and NO blueberries inside of the pancakes. I was so irritated I just ate them.

Here is a perfect gluten free version of homemade blueberry pancakes with fresh plump blueberries inside. The batter is made with fresh buttermilk, which makes a light and fluffy pancake, I used all-purpose gluten free flour in place of regular flour and the flavor was amazing, no hint of pastiniess as is sometimes the case when it is gluten free. Topped with fresh plump berries, baked in to the pancake, this was truly an all you can eat pancake delight.

What would gluten free pancakes be without fresh plump juicy blueberries? Wash, remove stems and leaves and any bruised fruit then let dry before sprinkling on batter.

Gluten free blueberry pancakes start with all purpose gluten free flour. Mix dry ingredients together to incorporate, then add the melted butter, whisk egg and milk. Stir to mix thoroughly. It is ok if the batter is a bit lumpy. If it is too thick add a bit of milk until it becomes a pourable consistency.  Thin enough to pour but not so thick it won’t spread out. Heat up griddle to medium-high or 350 degrees. Spray with non-stick spray.  To test the griddle is hot enough drop a few drops of water they should sizzle and evaporate in a few seconds. Pour out 1/2-3/4 batter depending on how big you want them.  Watch for bubbles to form before adding blueberries.

Once the edges of the pancake start to look dry, gently lift edge to see if it is turning brown. If not let is set a few minutes, if it is then carefully flip it over. It works best if the flipper is more than 75% under the pancake. Allow this side to cook until it is no longer doughy. The top should be firm when touched. Invert onto a plate, pile high with several pancakes at a time. Go for the tall stack. Add butter and fresh maple syrup for the ultimate in breakfast foods

Ingredients
  • 2 cups gluten free all purpose flour
  • 2 cups fresh buttermilk
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 2 eggs
  • ½ teaspoon salt
  • 3 Tablespoon butter melted
  • 1 pint fresh blueberries washed and dried
  • Real maple syrup
Instructions
  1. Combine the gluten free flour, sugar, baking powder and salt, Whisk to combine.
  2. Add 1-3/4 cup buttermilk, whisk the egg, and melt the butter.
  3. Add egg and butter to flour mix, whisk until smooth. It is OK if it is a bit lumpy.
  4. Batter should be thick enough to poor but not so thin that it runs all over the griddle. If the batter seems excessively thick add remaining ¼ cup of milk and whisk again.
  5. Pour batter on a hot griddle that has been sprayed with nonstick spray.
  6. Pour ½-3/4 cup batter on griddle spread out a bit as needed.
  7. When dough starts to bubble sprinkle on blueberries. Let cook a few more minutes
  8. When bottom is golden brown and edges are dry. Flip the pancake with a large spatula in one fluid motion.
  9. Do not try to move it once it has been flipped let it cook for 2-3 minutes until dough is set then you can rearrange if needed.
  10. Keep warm on a plate under electric griddle in waiting to serve.
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Swiss Pancakes (Crepes)

The crepe is a common menu item in several European countries, French, German, Swiss. The basic recipe is the same. My friends mother was German and she always made German pancakes, they has a twist of lemon in them. The Swiss pancakes traditionally have Lingon berries on them, and the french like to make a formal affair of them, for breakfast, lunch and dinner. Any way you eat them they are divine. We like ours with butter and Lingon berries, lemon and powdered sugar, fresh fruit, or our favorite jam. The options are endless. Blintzes are also made from crepes.

The basic recipe is as follows per person

1 egg
1/4 cup flour
1/4 cup milk
1 teaspoon sugar and a dash of salt

I usually make enough for 4 people, which is usually enough for my family, you can always add one more portion per person as friends file in the door wanting more. Any extra crepes you make can be frozen and used later, however mine never last that long. If you are making a savory crepe with filling omit the sugar.

My Method: Heat griddle to 325 degrees or medium heat. cover griddle with butter, I use a cube fresh from the fridge, tear off half the paper and smear it over the griddle. Next pour on 1/2 cup of batter, using the bottom of a metal measuring cup, lightly spread the batter in a circular motion starting from the center out.

Heat a few minutes,top will have a dull look, then using spatula slip under the crepe and flip. Let crepe cook a few minutes until lightly brown. I put a plate under the griddle to keep the crepes warm.

This does take practice and I usually lose the first ones especially when I am trying to get the proper heat. If the batter doesn’t spread the griddle is not hot enough, if the batter is cooking and turning brown it is too hot. These scraps are good to eat even if they are not pretty.

Fold over when you remove from griddle on to plate, top with melted butter and lingon berries. Or your favorite topping.

Alternate method: My sister in law and sister both have crepe makers, both of different techniques.

Type 1 looks like an upside down saute pan, the cooking surface is rounded, you dip this in the batter and the crepe cooks right on the surface. When the edges begin to turn brown you remove it with a spatula. This method only browns one side which is just fine. The batter does need to be a bit thinner with this method.

Type 2 has a flat round cooking surface and a wooden tool that kind of looks like a sickle. The surface is sprayed with cooking spray and the batter is poured on the hot griddle, then using the tool in a circular motion smooth the batter around. If you have ever eaten crepes in a crepe restaurant you have seen them use this method.

Fillings or toppings

Fresh fruit, berries, lemon juice, powdered sugar, nutella, cooked apples, ice cream, whipped cream, meat filling. Possibilities are endless