Email to Cat      

Blueberry Buttermilk Pancakes

Source of Recipe

From "The Newlywed Cookbook" by Williams-Sonoma


Recipe Introduction

"Blueberries are nutritional powerhouses—loaded with antioxidants and high in vitamins C and K and in manganese—which makes these delicious pancakes good for you. Stack the leftovers, separated with waxed paper, in an airtight container and refrigerate for up to 4 days, then reheat in a microwave or toaster oven."

List of Ingredients

â—¦ 1 ½ cups all-purpose flour
â—¦ 2 tablespoons sugar
â—¦ 1 ½ teaspoons baking powder
â—¦ ¾ teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ 1 ¾ cups buttermilk, plus more as needed
â—¦ 2 large eggs
â—¦ 3 tablespoons unsalted butter, melted, plus more at room temperature, for serving
â—¦ 2 cups (8 ounces) fresh blueberries
â—¦ Canola oil for frying
â—¦ Maple syrup, warmed, for serving


Recipe

Preheat the oven to 200° F. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a bowl, whisk together the buttermilk, eggs, and melted butter. Pour the buttermilk mixture into the flour mixture and stir just until combined. Fold in the blueberries.

Heat a griddle over high heat until a drop of water flicked on the surface sizzles and immediately evaporates. Lightly oil the griddle. Ladle about ½ cup of the batter onto the griddle for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip the pancakes and cook until the bottoms are golden brown, about 1 minute longer. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. If the batter begins to thicken, thin with a bit more buttermilk.

Serve the warm pancakes with butter and maple syrup.

Makes about 10 pancakes;
Serves 2 to 3



• Blueberry Syrup:
To dress up the maple syrup—and enjoy a double dose of berries—gently simmer 2 cups fresh blueberries with 1 cup maple syrup in a saucepan until the berries start to release their juices, about 5 minutes. Serve warm.