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The Blueberry Blossom Pancake

From: bonappetit.com SERVES 4

Blueberry Syrup
3/4 cup pure maple syrup
1/4 cup blueberries
Streusel
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Pancakes
1 cup all-purpose flour
2 tablespoons sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 large egg
1 1/2 cups buttermilk
2 tablespoons unsalted butter, melted, slightly cooled
Vegetable oil (for skillet)
1 cup blueberries (about 5 ounces)

Blueberry Syrup

Purée syrup and blue-berries in a blender until smooth; set aside.

Streusel

Preheat oven to 350°. Combine oats, flour, and brown sugar on a small rimmed baking sheet; drizzle with butter and toss to coat. Bake, stirring occasionally, until golden brown, 15–20 minutes. Let cool.

DO AHEAD: Streusel can be made 1 week ahead. Store airtight at room temperature.

Pancakes

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a med- ium bowl, then whisk into dry ingredients.

Heat a large nonstick skillet over medium heat and lightly coat with oil. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons berries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.

Pancake tips

The baking soda should be less than 6 months old, or else it won’t sufficiently increase the volume of the pancake.

Buttermilk acids react with the baking soda, giving your pancakes even more lift and imparting a subtle tang. If usung milk instead, add a squeeze of lemon to it.

Clarified butter is less likely to burn (as it contains less solids). Otherwise, use vegetable oil. If using regular butter, wipe your pan off after every two batches or so.

Stir your batter until the flour streaks have disappeared, but leaving some lumps. If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.

There is no need to let the batter stand. The leavening agents in the batter start doing their job as soon as they come into contact with the wet ingredients, and will get less and less effective the longer you leave it.

Use a griddle, if available. If using a frying pan, make sure it is not too thin and the width allows enough room to flip your pancakes easily.

If you add berries etc, first pour your batter into the pan, then add them, to prevent them overcooking whilst the pancake cooks. Bananas, however, will caramelize as the pancakes cook - so can be added earlier.

Flip your pancakes when the bubbles that appear on top pop and form holes that stay open on the surface of the pancake. If a bubble comes to the surface, pops, but is filled in by more pancake batter, hold off on flipping.

To flip: Slide a thin fish spatula under your pancake, lift about three inches, and then briskly turn your wrist. Your pancake will land right where you picked it up.