New England Blueberry Pancake Stack Plate
New England diner tradition reading thick buttermilk pancakes folded with wild blueberries and stacked tall, draped in maple butter and topped with extra fresh blueberries and lemon zest, plated with crisp bacon for the Northeast weekend brunch classic.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Zest both lemons, halve them. Whisk eggs, buttermilk, vanilla, and half the lemon zest in a measuring cup. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl. Have all blueberries, bacon pan, and maple butter ingredients ready.
Sear
Lay bacon in a dry heavy skillet over medium heat. Cook 6 minutes total, turning every 90 seconds, until crisp and deep mahogany. Lift to paper towel. You will need to cook in two batches; repeat with remaining bacon.
Build 1
Pour wet mix into flour mixture, fold gently 20 seconds into a lumpy batter. Fold half the blueberries through. Do not overmix.
Fry
Wipe bacon pan, reduce heat to medium-low. Melt 5g butter 30 seconds. Ladle 1/3 cup batter per pancake, cook 3 minutes per side until bubbles set on top and undersides turn deep golden. Cook in batches of 2, regreasing with 5g butter between batches, for 6 pancakes total (3 batches).
Build 2
While pancakes cook, melt 60g butter with 120ml maple syrup in a small saucepan over low heat 90 seconds, stirring until warm and emulsified into a glossy syrup.
Plate
Divide pancakes between two plates, stacking 3 pancakes per plate. Drizzle maple butter generously over so it runs down sides. Scatter remaining blueberries over top, finish with remaining lemon zest, lay bacon alongside (3 slices per plate), rest a lemon half on rim of each plate.
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