I meant to take a picture before I started eating, but I couldn't help myself. Oops.
I don't know about you all, but I LOVE blueberry pancakes. LOVE. The thing is, we don't usually eat sweet stuff for breakfast. Our standard weekday breakfast is "fried" egg whites, Canadian bacon, and hash browns. We make the whole thing into a little stack and it's really quite tasty. On the weekends though, I like to kick things up a notch. Usually we have whole eggs and real bacon and actual potatoes and such, but every once and awhile I need my sugar fix. That's where these pancakes come in.
It took me ages to find a pancake recipe that really knocked my socks off but I finally found one that works every time. The key is to take it easy with the stirring. I'm serious. Whatever you do, DO NOT over-stir the batter. Over-stirring makes your pancakes tough, dry and nasty, which is probably why we didn't eat very many of them until I found this recipe. What really takes it over the top in this instance is the fresh blueberries. Oh, man. What is it about cooked blueberries that is so fantastic? When I figure it out, I'll get back to you. I'm sure there will be lots of
Anyway, try this recipe this weekend. I promise you won't regret it!
(And, if you want to substitute chocolate chips for the blueberries, I totally won't mind. Just include your address in the comments. I'll bring the bacon!)
Buttermilk Pancakes with Blueberries
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp sugar
1 large egg, lightly beaten
1 1/2 cups buttermilk
2 tbsp melted butter
additional melted butter
3 - 4 oz blueberries (to your tastes)
Heat an electric griddle or heavy skillet until very hot. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Crack egg into a measuring cup, lightly beat, then pour in buttermilk. Add the egg and buttermilk mixture and 2 tablespoons butter to the dry ingredients, whisk to combine. Batter should have small to medium lumps. DO NOT over mix!
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, lightly brush melted butter onto the griddle. Wipe off excess using a folded paper towel.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter onto the hot griddle. Immediately place blueberries on top of batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden brown on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in a low (175-degree) oven. Serve with butter, maple syrup, and lots of crispy bacon. Yum.
Adapted from The Best of Martha Stewart Living Favorite Comfort Food