February 17, 2011
Blueberry Buttermilk Pancakes
about 15 to 18 pancakes depending on size
2 cups unbleached all purpose flour (if you like a whole wheat pancake replace 1 cup of flour with whole wheat flour)
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
3 Tablespoons of vegetable oil or melted butter
2-1/4 cups of buttermilk (you may cut back to 2 cups of buttermilk - I like a thinner pancake)
oil for the pan
Preheat oven to 200F with oven rack in middle of oven and a wire cooling rack set on top of it.
Whisk together flour, baking powder, baking soda, salt and sugar in a large bowl. Add the buttermilk, oil and lightly eggs to the flour mixture. Stir until the ingredients just come together. There may be lumps and don't overmix!
Heat a nonstick skillet (I use of square skillet) over medium heat and and oil your pan. Ladle 1/4 cup of batter into the pan cooking 3 at a time. Cook until large bubbles form about 2 minutes flip and cook until golden on other side for about 1-1/2 minutes longer. Spread the pancakes on the rack in the oven keeping warm. Repeat until done adding oil to pan as needed.
Quick Blueberry Sauce
In a heatproof bowl add 1 cup of frozen blueberries with 2 Tablespoons of sugar and cook in microwave until bubbly and slightly thickened. Spritz with lemon juice as desired.