Buttermilk Blueberry Pancakes
June 16th, 2010
There is no need to ever go out for pancakes again, or buy mix for that matter. These are completely from scratch, and are soooo good! The ingredients are minimal, and the batter literally took 3 minutes to make, max. I like my pancakes thin and really tender with an almost savory tang to them (buttermilk). Plenty of butter and syrup make up for the sweetness these pancakes are lacking. Fresh blueberries, which are everywhere right now, are the crowning glory on this breakfast treat.
This recipe is timely, in that it would make a great Fathers Day breakfast with hot syrup and a pile of crisp bacon!
Buttermilk Blueberry Pancakes, serves 4
(if you are hungry, double the recipe as it keeps well in the refrigerator over night)
1 cup flour
1 tsp salt
1tsp baking soda
1½ cups buttermilk
2Tbs butter, melted
Butter and hot syrup for serving
Vegetable oil for frying
Preheat griddle to 375 degrees. If you are using a pan, wait until right before you are ready to cook, and then heat to medium-high.
In a medium bowl, gently whisk together the dry ingredients. Make a well in the center and add the egg and the buttermilk and the butter. Whisk hard until everything is well combined and smooth.
Add a few Tbs of oil to a large griddle or a few tsp of oil to a pan, (you are going to have to eyeball this to make sure they don’t stick). Pour your pancakes at whatever size you desire. When they have been cooking a minute and the bubbles start to form on the surface of the batter, it is time to sprinkle the pancake with the fresh blueberries. Then flip the pancake with a spatula. Cook an additional minute or so, and then remove to a waiting plate. Top with butter and syrup and enjoy immediately!