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John's Perfect Blueberry Buttermilk Pancakes

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"John: These pancakes are *not* fancy. What they *are* is perfect. Fluffy, sweet, comforting, and so simple to make. True, Chrissy actually already gave you some fancy-restaurant-brunch-worthy blueberry pancakes with 'cream cheese bombs' in Cravings 2. Those go great with your mimosas and your beautiful, bougie friends. Mine is the recipe for family when they just want amazing pancakes and they're in pajamas and bathrobes. This recipe is what I make for our kids for our weekly tradition, 'Pancake Sunday,' at 7 a.m. Note that the recipe can be doubled. A couple of quick notes: First, DON'T OVERSTIR! Leave your batter thick and a little lumpy; that's how it comes out so fluffy. Also, pick your syrup according to your own taste. Chrissy does *not* like fancy syrups. She prefers the one named after the Aunt who shall no longer be named. Choose wisely and enjoy!"

List of Ingredients

â—¦ 1 cup flour
â—¦ 2 tablespoons sugar
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon kosher salt
â—¦ 1 cup buttermilk, shaken
â—¦ 1 egg
â—¦ 2 tablespoons unsalted butter, melted and slightly cooled
â—¦ Salted butter, straight from the stick
â—¦ ½ cup fresh blueberries (or â…” cup frozen blueberries, defrosted)
â—¦ Maple syrup


Recipe

Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl. In another bowl, whisk together the buttermilk, egg, and 2 tablespoons butter until blended. Add the wet ingredients to the dry and stir until the dry is just incorporated; there should be no dry flour spots, but the batter will be lumpy and thick (that is the way it is supposed to be!).

Preheat a griddle over medium-low heat for a couple of minutes. Generously rub the griddle with salted butter and heat until it's foamy.

Use a â…“-cup measure to ladle the pancake batter onto the griddle, as many as will fit comfortably. Scatter about 10 blueberries on the top of each pancake and cook until bubbles poke through the pancakes and the edges start to get a little lacy and brown, about 3 minutes.

Flip the pancakes and while the underside is cooking, generously coat the browned tops of the pancakes with some salted butter. When the pancakes are finished (another 2 to 2 ½ minutes), transfer them to a plate. Wipe the griddle clean and repeat with fresh butter and the remaining batter. Top with more butter, if desired, and drizzle with maple syrup.

Makes 5 pancakes