Blueberry Pancakes

At a glance

Prep

5 mins.

Bake

5 mins.

Total

15 mins. to 20 mins.

Yield

1 dozen 5" pancakes, 6 servings

Nutrition information

Ingredients

• 2 large eggs
• 1 to 1 1/4 cups milk*
• 2 teaspoons vanilla extract, optional
• 3 tablespoons melted butter or vegetable oil
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 3/4 cup blueberries, fresh or frozen
• *Use 1 cup milk if you're baking under hot, humid conditions, or if you're going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.

Instructions

1. Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
2. Beat the eggs, the smaller amount of milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
3. Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.
4. Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.
5. Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.
6. Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.

Tips from our bakers

• What kind of milk should you use in this recipe—skim, whole, something in between? It's up to you; skim milk will yield the least tender pancake, whole milk the most tender.
• If you use fresh berries, mix them right into the 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? Because it gives the baking powder a chance to start working, and the flour time to start absorbing the liquid, both of which make for fluffier pancakes.

Rhubarb and Strawberry Shortcakes with Gingered Creme Fraiche

Source: USAWeekend
The arrival of two of spring's first crops — strawberries and rhubarb — is a welcome reminder that the warmer months are here. The Culinary Institute of America's twist on a classic spring treat brings sweet and tart flavors together.
New to rhubarb? Soak cut cubes overnight with sugar to draw out some of the juice. When cooking, keep an eye on the pot — rhubarb starts off hard but gets soft quickly.
RHUBARB AND STRAWBERRY SHORTCAKES WITH GINGERED CRÈME FRAÎCHE
Rhubarb
½ pound rhubarb, stalks only, cut into ½-inch cubes
½ to ¾ cup sugar, depending upon desired sweetness
One 1-inch piece fresh ginger, peeled and halved (about 1½ ounces)
1 cardamom pod
1 cup fresh strawberries, cut into ½-inch-thick slices
Shortcakes
3 1/3 cups all-purpose flour
1½ teaspoons kosher salt
3 tablespoons baking powder
3 tablespoons sugar
1 cup plus 2 tablespoons cold butter, cubed
1½ cups buttermilk
1 egg, beaten
1 tablespoon sugar, for garnish
Whipped Cream and Crème Fraîche with Ginger Chips
½ cup crème fraîche
1 cup heavy cream
2 teaspoons sugar
½ cup ginger chips (see chef's note) or candied ginger, finely minced
For the rhubarb: Toss the rhubarb, sugar, ginger and cardamom pod in a glass container. Cover and refrigerate overnight. Turn the mixture once or twice to evenly distribute the sugar.
For the shortcakes: Preheat the oven to 350 degrees F. Combine the flour, salt, baking powder, sugar and butter in a mixer bowl and chill in the freezer for 5 minutes. After it's chilled, place bowl on mixer and paddle until pea-size pieces of butter are left. Add buttermilk and paddle until mixture just comes together. Roll out dough to ¾-inch thickness.
Cut out 3-inch biscuits and place on parchment-covered sheet tray. Brush with egg wash, sprinkle with sugar, and bake at 350 degrees F for 25 to 30 minutes until golden brown.
For the rhubarb: Place a fine-mesh sieve over a medium saucepan. Gently pour the rhubarb mixture through the sieve into the saucepan. Remove sieve with the rhubarb and place over a bowl. Remove and discard the ginger and cardamom.
Bring the liquid and sugar in the saucepan to a boil over medium-high heat and cook, stirring gently, until all of the sugar is dissolved, about 3 minutes. Add the rhubarb to the saucepan and cook, stirring occasionally, until the rhubarb just begins to soften, about 3 to 4 minutes. Remove the rhubarb mixture from the heat and reserve at room temperature while preparing the whipped cream. The rhubarb will continue to soften as it sits.
For the whipped cream: Place the stainless steel bowl and whip attachment for an electric mixer in the freezer 10 minutes before whipping the cream. Place the crème fraîche, cream, and sugar into the chilled bowl and whip on medium-high speed until soft peaks form, about 2 to 3 minutes. Gently stir in the ginger chips. Reserve until needed.
Place the saucepan with rhubarb mixture back on the stove over medium-high heat. Add the strawberries and cook until the strawberries are just heated through but still firm, about 2 minutes. Tease shortcakes apart with a fork. Divide rhubarb and strawberry mixture between the shortcakes (about ½ cup per serving) and finish each shortcake with a dollop of whipped cream.
Chef's note: Don't use the rhubarb leaves; they are poisonous. Use only the stalks.
PER SERVING: 696 CALORIES,
9 g PROTEIN,
69 g CARBOHYDRATES,
2 g FIBER,
44 g TOTAL FAT (29 g saturated fat),
544 mg SODIUM,
160 mg CHOLESTEROL