This recipe appears in:Celebrate Pancake Tuesday Tomorrow
I'm always in search of the perfect pancake recipe, so I was intrigued when I came across this one in Gale Gand's Brunch! Buttermilk, which gives these pancakes a delicious tang, is deceptively named. Buttermilk is not particularly fattening or buttery, because it's actually the liquid left behind after butter is churned out of cream.
Blueberry season is coming up in most parts of the country, so feel free to make these into blueberry blueberry pancakes. Just put a few blueberries on each pancake when they're already in the pan or on the griddle. If you put them in the batter before the pancakes hit the pan they are much more likely to bleed. And if you just can't wait until blueberry season rolls around, frozen or canned wild Maine blueberries taste great in pancakes.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 cup buttermilk
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 cup blueberries (optional)
In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, beat the egg with a fork and then mix in the buttermilk, milk, and melted butter. Pour the wet ingredients over the dry ingredients and combine with a wooden spoon, leaving plenty of lumps. Transfer the batter to a pitcher with a pour spout.
Pour about 3 tablespoons of the batter onto the griddle to make each pancake, leaving space in between for spreading. When the top of each pancake is done bubbling and no longer looks wet and the underside is lightly browned (about 3 minutes), flip the pancake and cook it on the other side until golden brown, about 2 minutes.
Serve immediately, or keep warm on a plate in a 200-degree oven while you cook some more pancakes.