This 10-Step Pancake Recipe Will Win Easter Brunch

Julia Millay Walsh
PHOTO:

Courtesy of Catch NYC

We don’t know about you, but waking up on Easter morning to a plate full of beautiful blueberry pancakes with blueberry butter sounds like the optimal way to start the day. After seeing these blueberry pancakes from executive chef John Beatty of Catch NYC—which also happen to be quite easy to make—we knew our Easter menu was nearly complete (save for a side of bacon).

We spoke to Beatty about why he chose the dish for the upcoming holiday. “These light and fluffy pieces of artwork are a true Easter specialty,” he says. “Easter is known for its elaborate brunch selections, and what better way to celebrate brunch with friends and family than with some amazing buttery sweet pancakes, whipped blueberry butter full of antioxidants, and the delicious zing of fresh citrus?” Are you sold yet? Read on below for the recipe.

 

Blueberry Pancakes With Blueberry Butter

NOTE: Serves 4

Ingredients for Blueberry Butter

1 pt. blueberries

1/2 cup sugar

2 oz. water

8 oz. butter

1 vanilla bean

3 tsp. salt

 

Directions for Blueberry Butter

Mix sugar and water in saucepan; put butter salt, and vanilla in mixing bowl and mix for five minutes until smooth and creamy. Bring sugar and water mix to a boil, and cook until bubbles start to form. Then add blueberries, mix, and let reduce for five minutes. Chill blubbery mix. Once chilled, add to mixing bowl with butter mixture until evenly incorporated.

 

Ingredients for Pancakes

2 cups all-purpose flour

2 oz. sugar

1 tsp. salt

1 oz. baking powder

2 eggs

2 oz. melted butter

10 oz. whole milk

1 tsp. cornstarch

1 vanilla bean

8 oz. blueberries

 

Directions for Pancakes

Mix flour, sugar, salt, and baking powder together. Whisk eggs, milk, and vanilla bean together. Gently melt butter. Whisk egg mixture into flour mixture just until incorporated. Whisk in butter until incorporated. Refrigerate mix for one hour before serving. Place nonstick sauté pan over medium-high heat, add 1 tbsp. of butter, pour 4 oz. of pancake mix at a time into pan, and cook until golden brown. Flip and cook until you can place a toothpick inside and it comes out clean. Add blueberries and blueberry butter on top. Serve while hot.

Shop a couple pancake-cooking essentials below.

Williams-Sonoma Silicone French Whisk ($30 and up)

What do you love to make for or eat on Easter? Tell us below.

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