Buttermilk Blueberry Pancakes

Does anyone ever scoff at the idea of a Buttermilk Blueberry Pancake? Well, I’ve never met a person who resisted such a mouthwatering temptation. In fact, I do not think any other food can top these flat bundles of joy when it comes down to a comfort food contest. Let’s face it, if Buttermilk Blueberry Pancakes with maple syrup and softened butter are on the menu, you do not need anything else, except for a properly brewed cup of coffee to wash them down.

*Please note that I generally abhor manufactured food. Also, I am not working in an industrial kitchen with all sorts of expensive specialized equipment. Even my photo equipment could use a few upgrades. Therefore, you can easily replicate any of my recipes in order to cook from scratch.

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Ingredients

2 Cups of All Purpose Flour

2 teaspoons of Baking Powder

1 teaspoon of Baking Soda

½ teaspoon Salt

3 Tablespoons of Sugar

2 Eggs

2 Cups of Buttermilk + 1 Cup of Milk

4 Tablespoons of melted butter

Frozen or Fresh Blueberries (I use 4 blueberries per pancake) * Do not place in batter.

*** Yield 10 Buttermilk Blueberry Pancakes *** I used a standard ladle to deliver the batter.

Notice: the first 5 items are dry and the rest are wet.

Combine your wet and dry ingredients in separate bowls, and then add the wet mixture to the dry. Yeppers, it’s just that easy. And think about the money you’re saving and the health benefits. When you cook in this fashion, you know what’s in your food.

Things to remember: 1) beat the eggs before combining, 2) shake your buttermilk, 3) do not over mix. I know many pancake aficionados out there swear by blending the batter with a fork. However, I find that forks do not scrape in flour that lingers in a bowl. It’s just easier and more efficient to fold with a spatula. Just remember not over mix. Simply fold until the flour disappears. Lumps and clumps are good things in a pancake batter. 4) If you’re using frozen blueberries. Place some in a sealable plastic bag and soak in warm water. Then start working on the batter. The blueberries will be thawed by the time you’re ready to use them.

Get your favorite pan or griddle ready and preheat your oven to 180 degrees. Lightly grease your pan with some butter wiped on with a paper towel. Put some batter in the pan and let them cook on one side. Drop some blueberries on top before flipping.

Place cooked Buttermilk Blueberry Pancakes on a plate and keep in the oven while you finish off the rest. Not only are these jewels a tasty experience, but also a very satisfying cooking experience.

Are you going to try out this recipe? How did they turn out for you?

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