The Best Blueberry Pancakes

This past Tuesday was National Pancake Day, the day where IHOP (International House of Pancakes) serves free pancakes all day. But I currently live in Toronto where there are no IHOPs (gasp!). I live for pancakes. 9 times out of 10, if I see chocolate chip pancakes on a menu, that's what I will order. But not every breakfast spot makes chocolate chip pancakes (how dare they!) and if that's the case, my backup is always blueberry pancakes. Since there is no IHOP in Toronto (the closest is 90 minutes away near Niagara Falls), I had heard about this place called Mildred's Temple Kitchen near downtown Toronto from one of Torrance's costars. Their blueberry pancakes are apparently extremely popular and delicious. When you walk into the restaurant, you see staff wearing t-shirts that say "Ask Me About Our Pancakes!" That's Mrs. Biederhof’s Legendary Light & Fluffy Blueberry Buttermilk Pancakes to be exact.

I ordered mine without maple syrup (I know, I know. I'm in Canada and asked for no syrup - how dare I!), but I was still in love with the pancakes even sans the syrup, thanks to the delicious blueberry compote poured on top. The stack they serve might even be bigger than my face but one bite in and I was pretty sure I was staring at heaven's gates in the face. Here's one way to recreate these pancake masterpieces:

Pancakes:
 1 1/4 cup flour
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 2 1/2 teaspoon sugar
 1/4 teaspoon vanilla extract
 1 egg
 1 1/2 cup buttermilk
 1/4 cup vegetable oil
 3/4 cup blueberries

Compote:
 1 1/2 cup blueberries
 1/4 cup sugar
 1 1/2 teaspoon lemon juice
 2 tablespoons water

Since the compote takes longer to make, begin to make the compote first. In a saucepan, combine the blueberries, sugar, lemon juice, and water over medium heat. As it simmers it should thicken. Stir occasionally. Let simmer for no more than 10 minutes.

Preheat your griddle on medium heat. Use butter or cooking oil to grease the griddle so the pancakes won't stick to the pan. Beat the egg and sugar together until frothy. Gently and slowly mix the vegetable oil, buttermilk, and vanilla extract into the egg and sugar mixture. In another bowl, whisk the flour, baking powder, baking soda, and salt together. Slowly add the flour mixture to the egg and buttermilk mixture.

DO NOT OVER MIX. LEAVE LUMPS. This is what will make your pancakes thick and fluffy.

Pour 1/3 cup of batter on to the griddle and sprinkle a few blueberries on top. Flip the pancakes over when bubbles begin to appear and burst. Keep on griddle until both sides are a light or golden brown. Pour the blueberry compote over your warm pancakes on a plate. I tend to add whipped cream to mine since I am not a huge maple syrup fan, but you can always add maple syrup too.

This past Tuesday was National Pancake Day, the day where IHOP (International House of Pancakes) serves free pancakes all day. But I currently live in Toronto where there are no IHOPs (gasp!). I live for pancakes. 9 times out of 10, if I see chocolate chip pancakes on a menu, that’s what I will order. But not every breakfast spot makes chocolate chip pancakes (how dare they!) and if that’s the case, my backup is always blueberry pancakes. Since there is no IHOP in Toronto (the closest is 90 minutes away near Niagara Falls), I had heard about this place called Mildred’s Temple Kitchen near downtown Toronto from one of Torrance’s costars. Their blueberry pancakes are apparently extremely popular and delicious. When you walk into the restaurant, you see staff wearing t-shirts that say “Ask Me About Our Pancakes!” That’s Mrs. Biederhof’s Legendary Light & Fluffy Blueberry Buttermilk Pancakes to be exact.

I ordered mine without maple syrup (I know, I know. I’m in Canada and asked for no syrup – how dare I!), but I was still in love with the pancakes even sans the syrup, thanks to the delicious blueberry compote poured on top. The stack they serve might even be bigger than my face but one bite in and I was pretty sure I was staring at heaven’s gates in the face. Here’s one way to recreate these pancake masterpieces:

Pancakes:
 1 1/4 cup flour
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 2 1/2 teaspoon sugar
 1/4 teaspoon vanilla extract
 1 egg
 1 1/2 cup buttermilk
 1/4 cup vegetable oil
 3/4 cup blueberries

Compote:
 1 1/2 cup blueberries
 1/4 cup sugar
 1 1/2 teaspoon lemon juice
 2 tablespoons water

Preheat your griddle on medium heat. Use butter or cooking oil to grease the griddle so the pancakes won’t stick to the pan. Beat the egg and sugar together until frothy.

Gently and slowly mix the vegetable oil, buttermilk, and vanilla extract into the egg and sugar mixture. In another bowl, whisk the flour, baking powder, baking soda, and salt together. Slowly add the flour mixture to the egg and buttermilk mixture.

DO NOT OVER MIX. LEAVE LUMPS. This is what will make your pancakes thick and fluffy.

Pour 1/3 cup of batter on to the griddle and sprinkle a few blueberries on top. Flip the pancakes over when bubbles begin to appear and burst.

Keep on griddle until both sides are a light or golden brown. Pour the blueberry compote over your warm pancakes on a plate. I tend to add whipped cream to mine since I am not a huge maple syrup fan, but you can always add maple syrup too.

Comments

Suzanne March 06, 2014

Looks SO yummy!!!! I can’t wait to try it. My little Kings, Gavin and Nate loved the banana bread. I have made it several times now for my family and friends. Can’t wait to make try this. Thanks .

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