Not much gets me as excited as a tall stack of steaming hot blueberry pancakes on a cold Sunday morning. A generous pat of creamy butter and a long pour of real maple syrup. This Sunday, after rolling out of my warm bed, I decided to indulge in one of my favorite breakfasts. Sweet blueberries sprinkled into a tangy, buttermilk batter. A bit of melted butter in the batter gives added richness. I've found that a good-old electric griddle works the best for cooking your cakes perfectly. Golden-brown, crisp around the edges and tender in the middle. Warm, filling and sweet. So good, they almost made me forget that Monday was around the corner.
(adapted from this recipe by Martha Stewart)
makes approximately 12 pancakes
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
3 tablespoons sugar
2 large eggs, at room temperature
3 cups buttermilk, at room temperature
4 tablespoons melted butter + 1 tablespoon melted butter for brushing the griddle
1 cup fresh blueberries (optional)
Preheat your oven to 175 degrees. Place an oven-proof platter in the oven. Preheat an electric griddle to 375 degrees. (Alternatively, heat a non-stick pan on the stove over low-medium heat).
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In a small bowl or large, liquid measuring cup, measure 3 cups of buttermilk and add the eggs. Carefully whisk the buttermilk and eggs just until the eggs are gently beaten up. Add the wet mixture into the flour mixture. Add the 4 tablespoons of melted butter to the mix. Gently whisk together, being sure not to over-mix. You want your batter to have lumps.
Once your cooking surface is preheated, brush your cooking surface with some of the reserved 1 tablespoon of melted butter. Using a small ladle or measuring cup, carefully pour your batter onto the cooking surface. After pouring the batter, sprinkle fresh blueberries onto the pancake batter. Once the top of your pancakes begin to bubble and a peek under the edges shows that the cakes are golden, carefully flip the pancakes. Once done on the other side, remove pancakes to the preheated platter in the oven. Continue cooking your pancakes until the batter is gone.
Serve warm with butter and real maple syrup.
|A few simple ingredients and you can make one of the all-time best breakfasts.|
|Be sure not to over-mix your batter, the lumps make these pancakes fluffy.|
|Tart, sweet blueberries pair incredibly well with this tangy, buttermilk batter.|
|Brush your griddle with melted butter to ensure that your pancakes cook to a lovely golden brown.|
|The secret to good pancakes is cooking them low and slow.|
|Golden brown and fluffy.|
|A stack of these and my day is off to a great start.|