Comments on: blueberry pancakes + pancake 101

By: Mariam

Mariam — Fri, 05 Mar 2010 20:39:18 +0000

I just made these because a friend was coming for breakfast, i did the whole beating the egg whites till stiff. Let me tell you, FABULOUS!
It tasted light and beautiful and crisp around the edges like you said. She said they were amazing. we added shaved Belgian chocolate (i was out of chips and chocolate over fruit anyway!) thanks a bunch!

By: Randi Lynne

Randi Lynne — Fri, 05 Mar 2010 17:54:48 +0000

This batter was delicious. I found that I had to cook the second side longer than 1 minute, because it was still underdone after 1 minute on a 375 griddle. I think the blueberries were so large that they were hindering the cooking, but I am still new to pancakes. Every time I make pancakes I try to hone my skills. :)

Again, this buttermilk batter was the BEST!

By: Julia

Julia — Sat, 27 Feb 2010 19:19:04 +0000

Very often, in the wee hours of the morning, while nursing my 3-month old, I cruise your recipes and am so inspired, in spite of my constant state of tiredness. This morning I ran to get buttermilk at the store and came back and whipped these pancakes up. Simply wonderful! Thanks!

By: Ellen

Ellen — Tue, 16 Feb 2010 23:40:46 +0000

I do love blueberry pancakes! They were a staple recipe in my house growing up. But my dad used stone ground whole wheat flour (we called it the “special” flour), which added a whole lot of deliciousness and worked so well with the blueberry flavor.

By: Amy

Amy — Mon, 15 Feb 2010 17:25:21 +0000

Oh Deb! I just made perfect pancakes!

By: karen

karen — Sun, 07 Feb 2010 17:19:15 +0000

deb, i just used your tips and for the first time *ever* made really nice pancakes! thanks for the tricks and detailed tips. they’re critical when making something as simple yet illusive as pancakes.

By: Tracy

Tracy — Sun, 07 Feb 2010 03:38:40 +0000

I made a half batch and substituted the buttermilk for milk/lemon juice and the pancakes turned out super runny. I had to add flour for them to be pancakes and not crepes. Any idea what went wrong?

By: macaela

macaela — Thu, 28 Jan 2010 17:03:02 +0000

So i know other people have posted recipes about storing the dry mix and adding the wet ingredients later… is that possible with this recipe? Also i use dry buttermilk because i always found myself throwing out rancid buttermilk, if i can make and store the dry mix would i add in the dry milk then or when i am actually making the pancakes?

By: Christina

Christina — Sat, 23 Jan 2010 00:32:18 +0000

I have been on this kick of eating breakfast foods for supper lately and tonight I was in the mood for pancakes, namely blueberry. Now I am no culinary genius and usually my pancakes are more like funnel cakes, floating in a pan of butter and dense as can be. Fortunately for me, and the batter, on this very night thanks to the knowledge gained from your blog I made the VERY BEST pancakes I have EVER had!

I will never ‘fry’ my pancakes in 1/2 stick of butter again and I will always cook them sllloooowwllyyy.

Thank you for sharing your pancake prowess.

By: Kathy

Kathy — Mon, 04 Jan 2010 05:03:01 +0000

I made these tonight and while they tasted good, the batter was extremely soupy and resulted in really thin, flat pancakes. What did I do wrong?