Mildred's Temple Kitchen is one of my favourite brunch spots in Toronto. You'll find many lists that place Mildred's blueberry buttermilk pancakes at #1 in the city. I love going on Sundays and indulging in a big stack of them along with a creamy London fog. Here is the authentic recipe for their delicious, fluffy, and so decadent pancakes.
Fortunately, Mildred's Temple Kitchen was generous enough to share their amazing pancake recipe online for all of us to enjoy at home! I was so excited to make them for myself and they turned out so well.
The texture and flavour of these pancakes is seriously amazing. They also freeze very well, so you can easily make them ahead of time to make breakfast preparation a breeze! Let's get into it, shall we?
材料
- 中力粉
- ベーキングパウダー
- 重曹
- 塩
- グラニュー糖
- Large eggs
- バターミルク
- 無塩バター
- フレッシュブルーベリー
For Serving:
- Blueberry compote
- Sprinkle of confectioner's sugar
- メープルシロップ
- Whipped cream
それぞれの分量については下のレシピカードをご確認ください。
作り方
Start by rinsing your blueberries and setting them aside.
Sift the flour, sugar, salt, baking powder, and baking soda together into a large bowl.
Beat the eggs, buttermilk, and melted butter together in another large bowl.
Then, use a spatula to carefully mix the dry ingredients into the wet ingredients.
Not over-mixing the batter in this recipe is key. If you do, you will lose the moist and delicate texture of the pancakes. Only mix until you have a thick and lumpy batter. (As pictured.)
Heat a スキレット or griddle over medium-high heat and grease it with some unsalted butter. Use a ⅓ cup (80ml) scoop to pour the batter onto the skillet into individual pancakes. Make sure to leave space between the pancakes for them to expand. Sprinkle your blueberries on top. I used a finger to press them down into the batter.
Cook the pancakes for about 2-3 minutes per side. You can tell that they are ready to flip when bubbles form on the surface and the edges begin to brown. Regrease the skillet with more butter between batches.
While you are cooking your batches of pancakes, you can keep the already cooked ones warm by placing them in an oven preheated to 250°F/120°C.
Toppings
To serve Mildred's blueberry buttermilk pancakes as authentically as possible, I drizzled some maple syrup, sprinkled confectioner's sugar, spooned on some blueberry compote, then added a good dose of whipped cream. Unfortunately, their recipe didn't include the compote they use. However, my fresh blueberry compote went perfectly. It was seriously a match made in heaven.
代用
バターミルク - If you do not have buttermilk on hand, you can make a homemade substitute. Put 2 tbsp lemon juice into measuring cup. Add milk until the volume reaches the line that says 2 cups/475ml. Stir to combine and let rest for 5 minutes while it thickens. Use 1:1 as a substitute for buttermilk.
Please note: I have used this buttermilk substitute in other recipes, though I have not yet tested it in these pancakes.
フレッシュブルーベリー - You can substitute fresh blueberries with frozen because the blueberries are pressed onto the top rather than stirred in, so there is not risk of them 'bleeding' into the batter and turning it to purple. No need to thaw them first. However, fresh blueberries will give you the best blueberry pancakes.
バリエーション
Feel free to experiment and make these pancakes with your favourite kind of berries or small pieces of fruit.
キッチングッズ
To make this recipe you will need mixing bowls、 ゴムベラ, a griddle or a large スキレット, and measuring cups or a キッチンスケール to weigh ingredients with. A ふるい to sprinkle the confectioner's sugar on top doesn't hurt to have either.
保存
Before storing, allow pancakes to cool completely in a single layer.
To refrigerate: Individually wrap cooled pancakes in plastic wrap and store in an airtight container in the refrigerator for up to 5 days.
To freeze: Individually wrap cooled pancakes in plastic wrap and store in freezer bag in the freezer for up to 2 months. The quality will degrade after this time.
Reheat in a lightly buttered skillet (both sides), or in an oven at 350°F/180°C, or in a microwave.
美味しく作るコツ
- If you are using a measuring cup to measure the flour rather than a キッチンスケール, spoon the flour into the measuring cup and then level the top off with a knife. If you simply scoop the flour out with the measuring cup you will get too much flour resulting in overly dense pancakes.
- Do not skip the buttermilk! The reaction that occurs between the buttermilk and the baking soda helps to make these pancakes fluffy and tender.
- Do not mix the blueberries into the batter. Press them into the pancakes when cooking. This will give you the perfect amount of blueberries perfectly distributed.
- Not over-mixing the batter in this recipe is key. If you do, you will lose the moist and delicate texture of the pancakes and make them tough. Only mix until you have a thick and lumpy batter.
- Make sure your pan/griddle is hot before adding the batter. Keep an eye on it. If the pancakes are browning too quickly, turn down the heat a touch. A too hot pan will result in raw middles and burnt edges.
- You need a well-greased pan/griddle. Make sure that you re-grease with butter between each batch of pancakes.
- Pancakes cook quickly so don't leave them unattended while cooking. Watch for those bubbles.
Digging into these fluffy pancakes was the highlight of my day. I hope that you enjoy them too! Thanks Mildred's Temple Kitchen for the fantastic recipe and hope to see you in person again soon.
FAQ
You can substitute fresh blueberries with frozen because the blueberries are pressed onto the top rather than stirred in, so there is not risk of them 'bleeding' into the batter and turning it to purple. No need to thaw them first. However, fresh blueberries will give you the best blueberry pancakes.
📖 レシピ
Mildred's Temple Kitchen's Famous Blueberry Buttermilk Pancakes
- 準備: 5分
- 調理: 10分
- 合計時間: 15分
- 分量: 4 人前 1x
- 分類: 朝食
- 国: Canadian
説明
This recipe comes straight from Mildred's Temple Kitchen. Learn how to make these fluffy and decadent blueberry buttermilk pancakes at home!
材料
Pancakes:
¼ カップ (50g) グラニュー糖
½ 小さじ 塩
2カップ (300g) 中力粉
2 ¼ 小さじ ベーキングパウダー
½ 小さじ 重曹
2 卵 (Lサイズ)
2カップ (473ml) buttermilk
¼ カップ (57g) 無塩バター (溶かしておく)
1カップ (190g) フレッシュブルーベリー
more unsalted butter for greasing the skillet
Toppings:
sprinkle of confectioner's sugar
メープルシロップ
whipped cream
作り方
Start by rinsing your blueberries and setting them aside.
Sift the flour, sugar, salt, baking powder, and baking soda together into a large bowl.
Beat the eggs, buttermilk, and melted butter together in another large bowl.
Then, use a spatula to carefully mix the dry ingredients into the wet ingredients.
Not over-mixing the batter in this recipe is key. If you do, you will lose the moist and delicate texture of the pancakes. Only mix until you have a thick and lumpy batter. (As pictured.)
Heat a スキレット or griddle over medium-high heat and grease it with some unsalted butter. Use a ⅓ cup (80ml) scoop to pour the batter onto the skillet into individual pancakes. Make sure to leave space between the pancakes for them to expand. Sprinkle your blueberries on top. I used a finger to press them down into the batter.
Cook the pancakes for about 2-3 minutes per side. You can tell that they are ready to flip when bubbles form on the surface and the edges begin to brown. Regrease the skillet with more butter between batches.
While you are cooking your batches of pancakes, you can keep the already cooked ones warm by placing them in an oven preheated to 250°F/120°C.
Top pancakes, as desired, with icing sugar, maple syrup, blueberry compote, and whipped cream.
美味しく作るコツ
This recipe comes from Mildred's Temple Kitchen, a famous brunch spot in Toronto.
栄養素
- 1食あたり:
- カロリー: 229
- 糖質: 10 g
- 塩分: 275.8 mg
- 脂質: 8.3 g
- 炭水化物: 33 g
- タンパク質: 6.2 g
- コレステロール: 60.9 mg
キーワード: midred's blueberry buttermilk pancakes, blueberry pancakes, buttermilk pancakes
Ami says
Oh my goodnes. Life does not get any better than breakfast with these mouth-watering
blueberry pancakes. Thank you for posting this.
アシャ says
Thanks Ami, I'm so glad that you enjoyed them! I love these pancakes too.
Kim says
Absolutely will make these again.
アシャ says
Awesome. Me too! 😀
Tiffany says
I cannot believe they just gave this recipe away. Thanks for sharing.
アシャ says
Right?? They are to die for
Ashley says
Thanks. These are great!
アシャ says
Thank you 🙂
Julia says
Something tasty and warm for a cold, rainly morning.
Thanks for sharing.
アシャ says
Thanks for the review. Glad you enjoyed them ❤️
Liam says
I am happily stuffed. Thank you.
アシャ says
Thanks for the review 🙂
Vicky says
Delightfully fluffy and delicious.
アシャ says
Thank you ❤️
Andre says
Mornings don't get better than this.
アシャ says
I agree! Thanks
Elise says
Made these pancakes at the cottage. Sat eating them overlooking the sun rising on the lake. Not sure if that made them taste better but these pancakes are amazing.
アシャ says
Well that sounds wonderful. Thanks for sharing 🙂
Alex P. says
Oh man these did my heart good. The mornings have been cold and dreary for a couple of days.
Thank you for a great recipe. Warms the soul.
アシャ says
Thanks for the review 🙂 Getting chilly where I am too. Cold weather definitely calls for a hearty breakfast.
Julianna Bennett says
Can't wait to make these! So the entire batter made 9 pancakes at a 1/3 cup scoop? Thanks!
アシャ says
Yes that's right 🙂 If nine is more than you need, you could halve the recipe, or the extra pancakes freeze nicely as well. I individually wrapped my extras in plastic wrap then stored them in a freezer bag in the freezer for a week or two.
Wendy says
I can never get enough of these pancakes. Your blueberry compote and whip cream makes them dreamy.
アシャ says
Thank you ❤️ One of my absolute favourite breakfast foods
Rhonda says
Best blueberry pancake recipe ever. Thanks.
アシャ says
Thanks, I love them too 🙂
Rathe says
A scumptious way to start one's day. Thumbs up.
アシャ says
Thank you! 🙂
Josh says
Just enjoyed these pancakes. What a great way to start a new year. Thanks for sharing.
アシャ says
That's great 🙂 thanks for the review!
Heather says
My goodness - these are the best pancakes I've ever tasted. Compote and whip cream makes them a dream.
アシャ says
Thank you so much! 🙂
Heidi says
So fluffy and delicious. Will be making again for sure.
アシャ says
Thank you Heidi. I think I need to make these again soon too ❤️
LeRoy says
Great way to start my day. These blueberry pancakes are the best.
アシャ says
Thank you! Yes any day that starts with these pancakes is bound to be a great one.
Andrew says
Wow. I was craving pancakes so made these for a late night snack. Good thing I had someone to share them with.
Great tasting.
アシャ says
These sound like an amazing late night snack. Thanks for the review! 🙂
Jackie says
Great recipe.
アシャ says
It sure is! Thanks for the review 🙂
Eveline says
These pancakes are so good that my boys ages six and eight asked for seconds. I think this is the first time they ever did that. Definitely keeping this recipe.
アシャ says
That's awesome. Glad they loved them. I feel the same way 🙂
Carolyn says
I made these blueberry pancakes for my husband and me. We had them for breakfast. They were so delicious, especially with the compote, that we having the leftovers for lunch. Definitely making again.
アシャ says
Awesome, so glad you enjoyed them. Thanks 🙂
Wanda says
Loved these pancakes. Very delicious. I was lucky to find blueberries that still tasted llike they should. Some greenhouse grown ones don't retain their flavor. Will keep this recipe on file for future use.
アシャ says
Thank you 🙂 Glad you could find some good ones.
Emilee says
Never having plain normal pancakes ever again. I even went all out and made the compote too. So easy to make.
アシャ says
That's so great to hear. Thank you