Some of the best pancakes I have ever eaten were the buttermilk beauties served at the justifiably famous Al's Breakfast in Minneapolis, so I was thrilled to find the recipe for them in Guy Fieri's best-selling book Diners, Drive-Ins And Dives. These puppies are light, fluffy, and have just the right amount of tangy tartness from the buttermilk. The recipe calls for frozen Maine wild blueberries, which are teeny, sweet, available year-round, and most definitely worth seeking out.
Read more: Tips for Making Perfect Pancakes
- 3 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 quart buttermilk
- 2 eggs, beaten
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 cup frozen Maine wild blueberries
- Vegetable oil, or butter, for the griddle
Whisk the dry ingredients together in a medium bowl. In a large bowl, whisk the buttermilk with the eggs, then whisk in the dry mix. Whisk in the melted butter. Gently stir in the blueberries.
Heat a stovetop griddle over medium heat, or an electric griddle to 375°F. Brush with oil or add some butter and melt. Ladle about 1/4 cup of the batter onto the griddle per pancake, leaving space for the pancakes to spread without touching. Flip the pancakes when bubbles break the surface and cook until golden brown on the second heat, adjusting the heat as necessary to keep them from browning too quickly.