Every sunday morning, I make the same pancake recipe. It's easy and delicious, but this weekend, I had buttermilk in my fridge so I whipped out a brunch cookbook and found this new recipe.
These pancakes are light and fluffy but rich and decadent at the same time. The batter -- which was full of air holes -- should have been a good indication of how light these were going to be. They were certainly a nice change to my regular stack and the kind of special occasion pancake you'd serve with warm maple syrup and whipped cream. Mmmm...
The trick to these is in the mixing. If you overmix the batter, the pancakes won't be moist and delicate. The batter, according to the recipe, should be thick and lumpy, but by the time I went to put my second batch on the skillet, it was light and airy.
- 2 cups flour
- 1/4 cup white sugar
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup butter, melted and cooled
- 1 cup fresh blueberries
- some butter to grease the skillet
In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
In a separate bowl, beat the eggs with the buttermilk and melted butter.
Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, being careful not to overmix.
In a non-stick skillet, melt some butter over medium heat. Ladle 1/3 cup batter into hot skillet and sprinkle with blueberries. Do not overcrowd the skillet because the pancakes will puff up and out as they cook.
When bubbles appear on the surface of the pancakes, and the edges begin to brown, flip the pancakes and cook the other side.
Smother with maple syrup and a dollop of whipped cream.
Recipe from Out to Brunch: A Mildred Pierce Restaurant