Blueberry Pancakes

prep time:: 15 minutes
cook time:: 30 minutes
total time:: 45 minutes

Makes 10 to 12 pancakes - that’s one stack for you and one for me

The best pancakes don’t necessarily look like anything special, but they taste like they’ve been pumped full of air—and your fork just glides right through them

ingredients

1 pint blueberries
2 tablespoon plus 2 tsp sugar
4 oz crème fraîche
Zest from 1 lemon
2 1/4 cup all-purpose flour
3 1/2 teaspoon baking powder
1 teaspoon coarse salt
2 1/4 cup whole milk
1 egg
Butter or nonstick spray, as needed

directions

1
1. Heat the blueberries, 2 teaspoons of sugar, and 1 cup of water in a saucepan over medium heat.
2
2. Bring the mixture to a boil and cook, stirring occasionally, until the liquid has reduced by half, about 30 minutes.
3
3. Let it cool and set aside. (You can do this a day or two ahead.)
4
4. In a small bowl, mix the crème fraîche with the zest and chill for at least 20 minutes.
5
5. Meanwhile, combine the flour, the baking powder, the salt, and the rest of the sugar in a large bowl.
6
6. In another bowl, whisk together the milk, the egg, and half of the blueberry mixture.
7
7. Gradually combine the wet mixture with the dry one, whisking until you have a pretty smooth batter (some lumps are fine).
8
8. Warm a large heavy skillet or griddle over medium heat and coat it with butter or nonstick spray.
9
9. Pour 2 to 3 tablespoons of batter onto the skillet for each pancake, working in batches.
10
10. Add more butter or spray as needed.
11
11. Cook each pancake until it’s golden brown on the bottom, about 3 minutes.
12
12. Flip it with a spatula and cook it until the other side is golden brown, about 2 minutes.
13
13. Top the pancakes with the remaining blueberry mixture, maple syrup, and the lemon crème fraîche.