blueberry buttermilk pancakesPosted: June 25, 2011
Here’s another entry for the lazy weekend breakfast category: light, fluffy, buttermilk pancakes dotted with little bursts of blueberry. Having someone make pancakes for you is a great way to enjoy a slow weekend morning. When I was still living at home, my dad used to make pancakes and bacon for us every Sunday. When I went away to college, my roommate, Stacey, would make chocolate chip pancakes from time to time, which were always a treat. I make the pancakes myself these days (at least until I teach Mark some pancake skills), but that is fun too, because I get to try all kinds of different flavors.
These are my current favorite. I’ve been let down many a time by recipes promising buttermilk pancakes or biscuits that had virtually no taste of buttermilk in the end, so when I saw the large quantity of buttermilk in the ingredient list on this recipe, I knew it would be a winner. I promise you can taste the buttermilk here, and the sweet, juicy berries are the perfect complement to the buttermilk’s tanginess. I highly recommend that you make these tomorrow, or next weekend, and share them with a friend.
Blueberry Buttermilk Pancakes
A few helpful hints, if you’ve had trouble making pancakes in the past: 1) Don’t overmix the batter. It should still have small to medium lumps in it when you have stopped stirring. Too much mixing strengthens the gluten network in the batter, thus leading to a tough pancake, which nobody wants. 2) You should flip the pancakes once you see lots of bubbles on the surface, and the edges of the pancake are starting to look dry. 3) Keep the pan on medium – you’d rather have the pancakes cook a bit slower than have the outsides burn while the insides are still gooey. 4) This recipe has you sprinkle the blueberries onto the pancakes once they’ve been formed on the griddle, instead of mixing them into the batter. This way, you don’t end up with blue streaks in your pancakes. If you’re using frozen blueberries, they will thaw in the time it takes the pancake to cook. If a stray blueberry escapes the pancake when you flip it, just push it back in.
Makes about 16 4-inch pancakes
2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt (or a bit less table salt)
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus extra for greasing the pan
1 cup blueberries, fresh or frozen (if frozen, you don’t have to thaw beforehand)
Preheat a skillet or griddle pan over medium heat. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. In a medium bowl, beat the two eggs lightly. Add the buttermilk to the eggs, and mix briefly to incorporate the eggs. Pour the buttermilk mixture into the dry ingredients, add the melted butter, and whisk until the batter has small to medium lumps.
Test the griddle: sprinkle on a few drops of water, and if they bounce and spatter out quickly, the griddle is ready to go. Grease the pan with just a little bit of butter (I usually swipe the end of a stick of butter over the surface of the pan). Use 1/3 cup of batter per pancake to get around 16 4-inch pancakes. If you want larger pancakes, use 1/2 cup (or more) of batter per pancake. Once you have poured out your first batch of pancakes onto the griddle, sprinkle a handful of blueberries onto each pancake. Cook pancakes on the first side for about 2 1/2 minutes, until you can see lots of bubbles on the surface of the batter. Flip the pancakes, and cook about a minute on the second side, until lightly browned.
Repeat until you run out of batter. You can keep the pancakes warm while you are cooking by putting them in a low oven on a heat-proof plate. Serve warm with maple syrup.