These are blueberry pancakes although you can't really see the blueberries; the best way to make blueberry pancakes is to pour plain batter on your hot griddle, and drop individual blueberries into each pancake. This way, the blueberries don't bleed funky colors into your pancake batter. You can also leave blueberries out for picky kids who prefer to eat theirs on the side. Yes, even frozen blueberries- my kids love frozen blueberries right from the freezer. They have to, since fresh blueberries are a rare treat where we live. And if they're here, they're expensive!
Anyway, on to the recipe. These were simple, basic and yummy. Need to use up a ton of buttermilk? Make these! :)
Blueberry Buttermilk Pancakes
adapted from Smitten Kitchen
2 cups all-purpose flour (I used half whole-wheat pastry)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
1 cup blueberries, fresh or frozen
1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
2. Using a 1/4 cup measuring cup, pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute. Repeat with remaining batter.
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