If any of you have ever really dug back into the very beginnings of this blog, you might have come across an old posting for blueberry pancakes. They weren’t gluten-free, and I wasn’t in the habit of taking pictures (nor did I have any photography skills whatsoever), but I remember them quite well. Packed full of fresh blueberries, light, tangy, barely sweet, and buttery. Yum. I immediately knew I’d be reincarnating these babies when Brittany mentioned she wanted to make blueberry pancakes. (Maybe she remembered them, too.)
This recipe originates from an older issue of Saveur magazine (still one of my favorite subscriptions). I went the easy route while converting them to gluten-free, using one of my favorite mixes – Pamela’s Baking and Pancake mix. While I tend to enjoy mixing my own flours, it’s good to know there is a streamlined alternative once in a while. If you opt to use your own mix of flours, be sure and add a bit of xanthan gum (about 1/2 teaspoon per cup of flour) and salt to the recipe.
These did take a while to make, partly because we made them one-by-one. But once we sat down to enjoy their berry-fresh deliciousness, topped with a touch of maple syrup, it was well worth it.
Gluten-Free Blueberry Pancakes, adapted from Saveur
2 c gluten-free flour blend (such as Pamela’s)
2 t coconut sugar
1 c sour cream
2-3 T milk
2 t baking soda
1/2 c seltzer water
2 eggs, lightly beaten
5-6 T unsalted butter
2 c fresh blueberries
Maple syrup, for drizzling
Place a sieve over a large bowl and sift together the flour mix and coconut sugar. (If you’re using your own homemade flour blend or one that does not contain xanthan gum or salt, be sure to about 1 teaspoon of xanthan gum and about 1/4 teaspoon salt) In another large bowl, stir together the sour cream, milk, and baking soda. Let sit for 10 minutes. Add the sour cream mixture, seltzer water, and eggs to the flour mixture and whisk until just combined. Add additional milk if the batter is too thick. Let batter rest 10 minutes.
Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Spoon about ¼ cup batter into skillet, and spoon about 6-10 blueberries into pancake, pressing down a bit to push the blueberries into the pancake. Cook until bubbles begin to form around the edges, about 2 minutes. Flip, and cook for another 2 minutes. Put on a plate and cover with towel or paper towel to keep warm. Continue with remaining pancakes, wiping the pan clean and adding more butter in between pancakes as necessary. Serve with maple syrup. Makes about 12 pancakes.