When I make thicker, fluffy pancakes, instead of the thin crepe-style ones, I rather like adding stuff to the batter. Some chopped nuts work well, as does mashed banana, but I always fail when I try adding blueberries. Either the blueberries burst open and the surrounding area gets soggy, or the pancakes brown unevenly due to either blueberry juice getting out and caramelizing faster than the rest of the batter or intact blueberries sticking out making for an uneven surface, but I never get nice texture with blueberries in a fluffy pancake that is evenly browned. The online recipes I've found seem to imply that adding blueberries to pancake batter ought to work like regular pancakes in a straightforward way, yet it doesn't for me.
This morning I considered trying for blueberry pancakes again, but ultimately shied away from it, because my previous attempts never worked, and I'm not sure what I can do differently to make them not fail. I mean, the banana-pecan pancakes I made this morning were tasty too, but it would be nice to be able to make blueberry ones, so I wondered whether anyone has mastered this and could give advice?This entry was originally posted at http://ratcreature.dreamwidth.org/587752.html. | comments