Wednesday, July 18, 2012

Orange-Blueberry Pancakes

With all of the fresh blueberries arriving at our doorstep via CSA or down the street at Eastern Market, I've been having fun tinkering with blueberry pancake recipes. They're perfect for lazy weekend mornings, which we tend to celebrate around our house given their relative rarity these days. Something about these pancakes feels to me like celebration. Maybe it's the citrus (which I adore in the morning), or maybe it's just eating blueberries at the height of the season like this. Given that my little blueberry bush out back produced less than ten blueberries before hellish summer weather killed it, let's just say I don't take them for granted.

Another note on this recipe: I like to beat the egg whites separately and fold them in last for extra fluffiness (a technique I discovered via these pancakes), but it's not necessary. I also bet using half wheat flour would be lovely, although I didn't have any on hand when I made these. Something about the combination of wheat and blueberries is really satisfying to me.

Oh and... good morning, everyone!

Orange-Blueberry Pancakes
Adapted from "Fabulous Fairhome: Breakfasts and Brunches"

Makes plenty for two - double if you have more mouths at your table

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1.5 tablespoons sugar
pinch salt
1 large egg
zest of 1 large orange
1.5 cups buttermilk
2 tablespoons unsalted butter (melted)
1 cup blueberries

1. Preheat griddle or skillet on medium heat.
2. Sift together flour, baking powder, bakind soda, sugar, and salt in a bowl. Stir until thoroughly mixed and make a well in the center.
3. Separate the egg yolk from the egg white into two other bowls.
4. In the egg yolk bowl, add in orange zest, buttermilk, and melted butter.
5. Pour mixture into the center of the dry ingredients and gently fold together.
6. Beat the egg white until you have stiff peaks, then fold that into the mixture.
7. Coat the griddle/skillet with vegetable oil or butter.
8. Pour about 1/3 cup batter onto the heated griddle/skillet, about 2" apart. Scatter 10 or so blueberries on top of each pancake.
9. When bubbles are rising to the surface and you have solid "footing" underneath, flip the pancake and cook until golden brown. Repeat until you're out of batter.
10. Serve with your favorite accoutrements,and EAT!


  1. yum! i think green grocers is dropping off more blueberries today. i do NOT like them plain (the belly button part of the blueberry? ack!!) but i do love them in baked goods. i'm going to have to try this!

  2. Sounds like a delicious combination - I love lemon & blueberry so I will have to try this soon.

    I love your dishes - coffee in a cheery orange mug would put a smile on my face every morning!

  3. That egg white trick is so great to hear. I've always wondered why everyone's pancakes were fluffier than mine.


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