Tuesday, March 5, 2013

Blueberry Buttermilk Pancakes from Scratch

We had pancakes for dinner last Friday night.  I had buttermilk on hand and so I made them from scratch.  Added some blueberries and BLAM: dinner.  Um, this made more than the recipe said... dangerous stuff I tell you... we just kept taking more and more until this platter was almost empty and then lay on the couch, feeling full and syrupy and a little sick.  But yum.

LOVE. breakfast. for. dinner.

Here's the recipe (from Martha Stewart):

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
  • Fresh blueberries (optional)

  1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
  3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with real maple syrup.


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