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Buttermilk Blueberry Pancakes

Source of Recipe

From "My Family Table" by John Besh


Recipe Introduction

"Look, it's totally cool to have lumps in your pancake batter! If you don't, it means you've mixed it too much and the pancakes will turn out a bit tough as a result."

List of Ingredients

â—¦ 2 cups flour
â—¦ â…“ cup sugar
â—¦ 1 tablespoon baking powder
â—¦ 1 teaspoon salt
â—¦ 2 eggs, beaten
â—¦ 2 cups milk
â—¦ ½ cup (1 stick) butter, melted
â—¦ 1 cup blueberries
â—¦ Oil for the griddle
â—¦ Maple syrup


Recipe

Preheat the oven to 200° F.
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the dry ingredients and add the eggs, milk, and melted butter and mix together gently. There will be lumps in the batter. Add half of the blueberries.

Lightly oil the surface of a griddle or large skillet and heat over medium heat. Pour ¼ cup of the batter onto the griddle. Continue to pour out pancakes, spacing them well. Cook each pancake until bubbles form on the surface, then turn over and cook for an additional minute. Keep the pancakes warm on a platter in the oven until you've made the whole batch.

Serve the pancakes with maple syrup and top with the remaining blueberries.

Serves 6