The Best Blueberry Buttermilk Pancakes |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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I am such a sucker for visuals. I saw these pancakes being made on a cooking show this morning (Cookworks), dashed out to buy fresh blueberries, and made these for dinner tonight. They did not disappoint! Try them; they're delicious! Ingredients:
2 cups all-purpose flour |
1/4 cup sugar |
2 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 large eggs (at room temperature) |
2 cups buttermilk |
1/4 cup melted unsalted butter (allowed to cool down) |
1 cup blueberries (fresh or frozen) |
Directions:
1. Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
2. In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
3. After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
4. Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
5. Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
6. For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
7. I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
8. Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
9. Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.
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