Buttermilk Pancakes with Blueberries
Today is Shrove Tuesday (AKA Pancake Tuesday or Fat Tuesday). No, we're not giving anything up for Lent.
In honour of the day I decided to make Buttermilk Pancakes with wild blueberries and baked sausage patties. We had some maple syrup that my friend makes on her brother's farm so we were good to go.
Now I have a confession - I really know pancakes; more than most people I suspect. For five years I was the 'pancake guy' working in a pancake restaurant. Every Sunday while I was in high school I spent my Sunday's flipping thousands of pancakes.
Give me a shout of you want lessons!
Just before we were going to get things ready the phone rang. It was mom with some questions about something for Paul. It was all mysterious. If I had a significant birthday coming up I would be suspicious of some sort of planning underway. I don't so I let it go. She asked what we were having for dinner and he told her.
Not long later the phone rang again. She was wondering if there might be a pancake or two for her. *smile*
There was and she came over.
I used the recipe below from Martha Stewart. After the cupcake disaster I had following one of her recipes a few weeks back, I wasn't sure I wanted another go but I thought 'what can you do to pancakes?' I'm glad I gave it a go - they were great. Paul ate 12!
To the basic recipe below I added 1 tsp of vanilla and 1/2 cup frozen wild blueberries. Other tasty additions - thinly sliced strawberries, thinly sliced banana, raspberries, nuts, chocolate chips (YUM).
Enjoy
Best Buttermilk Pancakes
The key to fluffy pancakes is not to over-mix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
| 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 |
| 1. Heat griddle to 375°. 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°. 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. | ||
Comments