A Recipe from Our Book: Blueberry Pancakes
Here’s Michael’s personal, favorite way to make pancakes. He starts with Bisquick mix, the familiar product you can buy in any supermarket, which he loves for its salty flavor. But, departing from the recipe on the box, he leaves out the eggs and doubles the milk to make his pancakes extra delicate and paper-thin, reminding him of buttery French crepes. In Welcome to Michael’s, he advises pouring melted butter and syrup over the top before serving, so the hot-from-the-griddle pancakes soak up every delicious drop.
- 2 cups Bisquick
- 2 cups milk (or more)
- 1 whole stick (1/2 cup) salted butter, chilled
- 2 cups fresh blueberries
- 1 1/2 cups (3 sticks) melted salted butter
- 1 1/2 cups grade-A pure maple syrup, warmed
Place the Bisquick in a mixing bowl. Pour in the 2 cups of milk and whisk to blend. Set aside for 10 minutes at room temperature.
Preheat a griddle until extremely hot and preheat the oven to 200°F.
Peel the paper back from a chilled stick of butter. Quickly rub the end of the butter stick over the entire surface of the griddle. Using a 2-ounce (1/4-cup) ladle, pour the batter onto the griddle to make 5- to 6-inch round, paper-thin pancakes. (The batter should be thin enough to spread out on its own. If not, add additional milk.) Scatter 8 to 12 berries on top of each pancake.
When the edges of the pancakes are golden, using a spatula, very carefully flip each pancake. Cook for about 30 seconds or until cooked through and golden. Using a spatula, carefully transfer the pancakes to a large, warm, ovenproof serving platter. Keep warm in the oven while you continue making more pancakes, until all the batter and all the berries have been used.
Serve at least 5 pancakes to each person. Pour about 1/4 cup each of melted butter and maple syrup over each serving.