PRAISE: My (Amelia) favorite pancakes are blueberry, and my favorite blueberry pancakes are Smitten Kitchen’s. That’s why, for our first recipe review, I knew I wanted these well-loved, tried and true, delicious pancakes to be our debut. They are thick, tender, not too sweet, and popping with pockets of irresistible blueberry. Yogurt, lemon zest, vanilla, and a mix of flours all add a nice depth of flavor. Deb Perelman (Smitten Kitchen’s creator and blogger) recommends one cup of blueberries for the whole recipe: I just fit as many as I can in.
WARNINGS: These pancakes are thick and require you to press blueberries into the batter after scooping them on the stove to ensure they flatten out into pancake-form. The thickness makes it hard to get them cooked through all the way, but the oven warming trick Perelman mentions and cooking them over a medium-low heat helps. They’ll look more like mounds before the blueberries are pressed in. As you can tell, they don’t come out very round, but I find that to be part of their rustic charm.
VERDICT: Definitely worth making! Especially if you are a lover of real flavor and blueberry pancakes. Blueberry season has just started where we are, and there’s no time like now to be digging into these. Just a heads up, this isn’t the last Smitten Kitchen pancake review you’ll see. We love her pancake recipes.
BONUS: What my plate actually looks like.
I love pancakes with yogurt - particularly homemade