Not much is better than a short stack of some super-fluffy blueberry buttermilk pancakes – all oozy with butter and real maple syrup – and of course a rasher of crisp bacon. It’s what a late, leisurely Sunday morning calls for.
- 1 C all-purpose flour
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 T sugar
- 1 C buttermilk
- 1 large egg
- 1/2 t vanilla extract
- 1/2 C fresh blueberries
This makes about six good sized pancakes – enough for a feast for two.
In a medium mixing bowl, measure and add the dry ingredients and which together. In a small mixing bowl, combine the wet ingredients and whisk together, then pour into the dry bowl and stir it together (I use a silicon spatula/spoon for this). It will still be somewhat lumpy and that’s okey, so don’t over mix it.
Pro Tip: Once mixed together, let sit at room temperature for about 30 minutes for the buttermilk to do it’s thing – you’ll see some bubbles forming in the batter.
Heat a non-stick skillet to medium and melt a little butter in there (I use a stick of butter like a pencil and just slather some on). Ladle in two scoops of batter (we make two at a time – it provides more room for flipping). Drop 5-8 blueberries into each pancake and push then into the batter a bit.
When the pancakes start to get bubbly, flip them over. I preheat the oven to 170 and put a cookie rack in there to keep them warm. When the cakes are done, put them into the oven and start on a new pair – I’ll generally add a little more butter to the pan for each batch.
When done, stack on your plates and get some good pats of thick butter on there and give them a good drink of maple syrup – holy cow, they are delicious!