Cooking In Stilettos...
Tuesday, July 22, 2008 Perfect For A Sunday Brunch: Soufflé Blueberry Pancakes

In this week's Cuisine Beyond segment of the Bed, Bath & Beyond newsletter, Chef Ryan Scott has a fabulous recipe that merits a second look: Soufflé Blueberry Pancakes with Blueberry Cream Topping.

I have to say, I am NOT a fan of pancakes due to trauma endured at one Catholic school that only served pancakes every. single. Wednesday. To boot, they were the worst pancakes imaginable and to have school lunch of cardboard pancakes. Blech!

Rule of thumb is that I normally don't enjoy pancakes unless they are blueberry (because, of course, my Bampa made the *best* blueberry pancakes, ever) or corn fritters (also kudos to the Bamps for that one).

If you try it, let us know how it works out.

Soufflé Blueberry Pancakes with Blueberry Cream Topping

(Recipe & Photo courtesy of Chef Ryan Scott & Bed Bath & Beyond)

1 1/4 cups all-purpose flour
1 1/4 cups cake flour
1/2 teaspoon baking soda
2 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
6 tablespoons unsalted butter, melted
2 1/2 cups buttermilk
1/4 cup milk
1 teaspoon vanilla extract
1 pint of blueberries


  1. Place all the dry ingredients together in one bowl and mix well. In another bowl, add the melted butter to the egg yolks and mix well, then slowly add the buttermilk, milk, and vanilla.

  2. Whip the egg whites in a third bowl until stiff (but not dry). Add the dry ingredients to the buttermilk mixture and blend until everything is moist and lumpy. (Do not overmix—this is very important for tender pancakes.) Fold in the whipped egg whites with a rubber spatula until blended. (Small specks of egg white are good).

  3. Let the batter rest for 20 minutes.

  4. On a lightly oiled griddle, pour one ladle of batter and spread lightly.

  5. Sprinkle a small amount of blueberries on top and cook until the underside is light brown.

  6. Flip and cook until the other side is light brown.

  7. Keep all pancakes warm in a 200ºF oven until ready to serve.

  8. Enjoy with Blueberry Cream (see the following recipe), butter, and maple syrup, if desired.

Blueberry Cream
4 ounces cream cheese
1/2 cup blueberries
1/4 cup Pastry Cream (see the following recipe) or vanilla instant pudding
1/4 teaspoon salt
2 tablespoons sugar


  1. Combine ingredients.

  2. Beat until light.

Pastry Cream
4 tablespoons sugar
2 tablespoons plus 1 teaspoon cornstarch
1 cup milk
1 egg yolk
1 egg, whole
1/2 teaspoon vanilla extract
2 tablespoons butter


  1. Beat sugar, cornstarch, egg, and vanilla.

  2. Bring milk to a boil, then add to the egg mixture.

  3. Boil and whip until thick.

  4. Add the butter and place plastic wrap on top until cooled.

Serves 8.

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