Ready for diner-style pancakes that are fluffy, sweet, and a little bit crispy? Becky Hays has just the recipe for deluxe blueberry pancakes, and it features a secret ingredient: malted milk powder. She shares the recipe, along with her go-to portioning and griddling techniques, with Bridget Lancaster.
Deluxe Blueberry Pancakes: https://cooks.io/454Gvhw
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Blueberry pancakes. Sometimes they’re nothing more than just a pancake with a few blueberries thrown in there. But when blueberries are at their very best, you want a pancake that’s going to heighten the flavor of those berries and stand up to them. So Becky’s here and she’s got the king of all blueberry pancake recipes. Deluxe blueberry pancakes. Deluxe. All right. That’s right. These pancakes are fluffy. They have a flavor that’s sweet, but interestingly so. And we’re going to fry them in lots of butter so they get a little bit crisp. I know. So good. Sold. I also have a secret diner ingredient that I’m going to share with you that takes these pancakes to the next level. So, we have two cups of allpurpose flour. And here’s my secret ingredient. This is molted milk powder. We have three tablespoons. And it’s comprised of a molted grain, usually barley, but sometimes wheat, and non-fat dry milk. And so, this is often used in commercial pancake and waffle mixes. Right? You hear molted waffle, molted pancake, makes sense. It gives this really complex toastiness to the pancakes. Kind of a lactic sweetness. So there’s our secret ingredient. All right. Going right in with that. Three tablespoons. Then I have two tablespoons of sugar, 2 tsp of baking powder, half teaspoon of baking soda, and 1/2 teaspoon of salt. So let’s whisk together those dry ingredients. Now we’ll do the wet ingredients. I have two cups of buttermilk. And this is going to give a nice tang to the pancakes, but it’s also going to help to make them nice and airy. That’s because the acid in the buttermilk reacts with the alkaline baking soda. You add it to the dry ingredients. That’s it. Creates carbon dioxide and you get these nice airy pancakes. If you are a pancake person, keep buttermilks. You can freeze it even. Yeah. Now, that was a game changer for me when we found out that you can freeze buttermilk and pull it out later and use it in baking. No more waste. That’s right. You always have it on hand. So, two cups of buttermilk. And then I have one egg we’ll put in there. And 3 tablebspoon of melted butter, which is an upgrade from the oil that you see in a lot of pancake recipes. A lot more flavor. So, we’ll just whisk that together. All right. Now, I’m going to make a little well. This is kind of the fun part. You just make this little place for the liquid ingredients. Add that in. I’m just going to whisk this together. All right. All right, I’d say that’s pretty good. It’s fine to leave a few lumps. Those are going to sort themselves out as the batter hydrates a little bit. Nice. Okay, so let’s add the blueberries. I have 1 and 1/2 cups of fresh blueberries. This way, the blueberries are completely encased in the batter. So when you flip the pancakes over, there’s no risk of them burning because they’re completely covered in batter. So our batter is ready to go. We’re going to fire up the griddle, then we’ll cook these. Exciting. Our griddle is set at 325°. Okay. I have a tablespoon of butter. Got to spread that love around. That’s right. So, this is a 2 oz portion scoop. It makes portioning the pancakes really easy. You can also use a third cup measuring cup. Okay. So, I’m going to kind of use a nice mounded scoop here. And whoopsie. That always happens. That’s all right. That’s the cook’s treat. The dog’s treat if the dog is good. Right. You can smell the maltto milk, but that browning butter, too. I know you can. Right. So, I’m using the back of my scoop here just to spread these out a little bit. I want them to be about four and a half inches in diameter. Okay. Should we get the ruler out? I think I got pretty close. See how I did here? Sounds pretty close. You getting the ruler out at 7:30 in the morning? I knew you were going to say something about that. You can eyeball it if you want. Okay, so we’re going to let these go for two to three minutes. We want them to get nice and golden brown on the underside. We want them to just start to set at the edges. Lovely. So, it’s been about two minutes. Let’s take a peeky under here. You always want to start with the first one that you put down on the griddle. And we’ll try and go in the same direction. Ooh, I like what I see. Oh, yeah. Oh, beautiful color. Yeah. Gorgeous. Right. Lacy. Yeah. They’re not going to be evenly brown from edge to edge. That’s expected, right? We’re cooking in butter here. So, Oo, we’re just going to get some nice lightly crisp edges. That looks gorgeous. Yep. So, we’re going to let these go for another minute just to set up and get a little color on that second side. That’s right. Okay. So, it’s been about a minute. Let’s take a peek. See? So, those are just nice and golden on the other side. So, these are ready to go. I have a wire rack, and we can hold these in a 200°ree oven while we make batch number two. All right, breakfast is served. Fantastic. Now, I don’t know about you, but I like a nice stack. Yes, please. You want to stack it up like three? Yeah, I guess technically three is a stack. Two is not enough. I mean, no, we got to go three. That’s That’s a nice looking two. Just makes you wish you had one more. That’s right. How about a nice little powder on top? Okay. Lovely. And I’ll give you the maple syrup. Okay, great. Flood. We all have personal levels of maple syrup. Yeah, like mine is a lot. You like some pancake with your maple syrup? Just a little bit. I mean, let’s just take a moment here. It’s beautiful. Do these look great? We’re way past great. Big juicy berry there. M I’m speechless. Which is exactly what you want to be in the morning. I mean, seriously, you can taste the butter. You can taste that malty, toasty, milky malt powder. There’s a sweet nuttiness about it. Yeah. Oh my gosh. The berries are gorgeous in there. The berries are beautiful and plump. Mhm. And then you have those crispy edges from all that butter. The interior is meltingly tender. Then you’ve got that little fried edge there of the brown butter. So good. Oh my gosh. We don’t even have our coffee and these are waking me up. For full episodes of your favorite cooking shows, head over to ATK’s full episodes channel on YouTube. You can stream complete seasons of America’s Test Kitchen, Cooks Country, and more. See you there.
47 Comments
First recipe from atk ive found to be horrible needs more development please good flavors but terrible texture rubbery and doughy has a gummy texture that sticks to the roof of your mouth personally i think pancakes should be plain so you can add your own flavors to it on your plate. Ngl McDonalds pancakes are way better than these
My take on blueberry pancakes: Blueberry Lemon Ricotta Poppyseed. Modify the recipe on Bob's Red Mill 10 Grain Pancake Mix by adding an additional 3T almond flour, plus 1 to 2T poppy seeds, replace the water with ricotta thinned down with milk or cream (plus more as needed to achieve the right consistency), add extra oil or melted butter to help prevent sticking. Zest of 1 lemon plus a squeeze of juice. I use just 1 egg, but (since there is limited wheat gluten to hold everything together), you might add a 2nd egg, if you like. (You can also rehydrate the poppyseeds first in the wet ingredients for an hour or so before adding the dry. Gives them a satisfying pop as you chew.) I've found it gives better results if you add blueberries to each pancake as it cooks, then make sure each berry is completely buried/encased in the batter, so they don't caramelize irrevocably onto your pan once you flip to the 2nd side. Also use PLENTY of butter in the pan.😋
Goes great with linden honey drizzled over, if you can find it.
Dennys and IHOP are not considered diner’s all there stuff comes pre packaged in a box.
dude let the batter sit overnight for a fantastic batter
Yum
Butter and lots of it for us.Thanks for the tip on freezing buttermilk! Who knew!
My late Father made tender, fluffy blueberry pancakes and I’ve yet to find better. He also used wild blueberries which have more taste, but we did live in the bush in the wilderness in Northern Ontario 🇨🇦
Every Sunday he made pancakes for the family and every Sunday my Sister and I would fight like crazy 😂 and he even threatened to not make pancakes for us because of the fighting.
Can we have some though?
😭😭😭
“Duh” buttermilk? “Duh” oil?
Add a tsp of cinnamon and one or more of vanilla to the batter for a much better flavour.
Add a spoon or two of blueberry jam to the maple syrup, warm in microwave for 20 secs and stir for great blueberry syrup!
Pretty but.
Really flat. Have you tried adding the egg yolk and adding instead 2 whipped egg whites? Also have you tested this recipe and different resting times for the batter allowing the leavening agent time to activate and hydrate the flour?
Wow these look delicious 😋
Ok now how about a gluten free version?
OK, now that I know you can just malted milk powder, I can't wait to try incorporating this into baked goods, especially to see how people respond to it.
I can also guess by the runniness of that syrup (and the fact that they did say "maple syrup") that it's the real deal. It's not photogenically glossy like "pancake syrup", but it soaks into the pancakes and has a much more complex flavor. I wish I'd never tried the real thing, though. Can't go back to the lady bottle.
And as someone who lives alone, learning you can freeze buttermilk is, as Bridget put it, a game changer. So often I have to get the smallest container of something because I'm not going to be able to get through a larger one before it spoils. And when it comes to dairy, especially, the value drops so sharply with the volume. A pint will be a buck fifty, and a gallon will be like six dollars. The cost per volume of the pint, in this example, is twice that of the gallon. Or another way to put it is "buy four pints, get four free". Deal of a lifetime, if I could consume a gallon of buttermilk in two weeks. Now I know I can pause the clock. I will use this.
(Shakes fist) DAIRYYYYYY!!!!!
I usually cook 1 cake at a time. Because I make them about the size of my skillet!
Why are the people in the background wearing masks? You are broken. Sad.
Vinegar and milk so you don’t need to have buttermilk on hand
My family always called blueberry pancakes Smurfcakes. We usually had frozen blueberries in the freezer, and when they thawed they'd leak juice into the batter.
Watching here always ✨💯 ✨🎸🎸✨✨ GODBLESS ✨👍👍🙏✨ thanks 🙏👍🙏👍✨✨🧁🧁🎂🎂😁🌱🌱🌱🌱🎸✨🎸✨
❤
I agree w/ Bridget…”Two just makes you wish you had one more.”
The promo for your website that is tacked onto the end of recent videos is too much louder than video itself.
She actually got the ruler out!
Can you use dried buttermilk?
I hold the pancake folded in my hand and dip it into a dipping bowl of syrup and butter. The syrup and butter stays on the surface where i can taste it, and end up using a lot less of both while the pancakes are anything but dry…
Funny thing about pancakes I can eat a dozen and be hungry 30 minutes later
I really want to love this channel. I love the content. For no real reason, I do not like the personalities.
Why does everyone here, especially the main 'hosts', come across as such plastic suburban Stepford people?!?
Bland, boring, no flavor, like a suburban spice rack filled with expired stuff that is never used
Well, I guess I have to now figure out how to make my own malted milk powder. It's not available where I live.
Put the butter milk in Ice trays. Makes it easier to portion out. Personally I just add lemon juice and milk. Similar flavor. I separate the egg whites and beat they to a meringue and that adds extra fluffiness
I use a banana and greek yogurt in mine, and they come out much richer and fluffier than just butter and milk
I’ve found that a tsp of vanilla gives me that pancake house flavor, and it’s always on my shelf. Freeze buttermilk…great tip!
Delish. I would love some. Thanks also for all the positive comments and suggestions in the comment section.
I wish but it raises blood sugar to the maximum. Very unhealthy and you will be a diabetic.
Rather than cooking in batches and stowing those pancakes in the oven until all are done, put the electric griddle on the dining table located where the seated cook can work, and serve directly from the griddle. Adults–and the cook–can wait for the second batch. The traditional terms for 2 pancakes is a "short stack," and for 3, a "full stack."
Try heating up the maple syrup and butter together in the microwave. It makes a nice emulsion, and if you cook it a little further, it takes on a butterscotch flavor as it thickens up a bit
Did not know buttermilk can be frozen! Hey ATK, don't hold out on us. If there are more of these surprises about food, please tell us. Malted milk powder will now be standard when I make pancakes. As always, thanks.
Pale, thin, and absolutely nothing like diner pancakes.
Wonderful. Looks fantastic.
…not gonna lie, she made whipping that batter up from scratch SO easy! Yum!🥞
Would be a Good Sunday Morning 🌄 breakfast to find !!!!!
Gotta have blueberry compote with blueberry pancakes! I’ll definitely be trying this recipe!
You don't half do horrible things to food !
I love ATK recipes! Which cookbook contains the ATK recipe for the Little Debbie-like oatmeal creme cookie? I saw the video, but can't find the recipe. Help!😋🥹
I've used soda water in my recipe many times and the pancakes melt in your mouth.
I'm not sure my local grocery store sells malted milk powder
When is ATK gonna release Wonka Vision!? 😮