Full disclosure I am writing this sans coffee, recovering from a night of drunken drunkenness...please forgive.
Buttermilk Blueberry Pancakes. Why? Because its the weekend. And a darling friend came to visit. And she deserve pancakes. And because my housemate, who claims to be the pancake god, has disappeared this weekend.
But really, I don't mind.
I am traditionally of the crepe school of Breakfast-dom. But sometimes thin whispy crepes just do not cut it. Sometimes a girl just needs fluff and sugar and cakey morning goodness drowning in syrup and blueberries.
BLUEBERRY BUTTERMILK PANCAKES
- 1 cup all-purpose flour
- 2 tablespoons Coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Large pinch of kosher salt
- 1 ¼ cup buttermilk, shaken (Or 1 ¼ Cup milk with 1 tsp of vinegar mixed in for cheats buttermilk)
- 1 large egg
- 1 tablespoon butter, melted and slightly cooled
- ½ teaspoon vanilla extract
- A whole bunch of blueberries. Like handfuls, or punnets or however many blueberries as you can handle.
1. In a medium bowl, mix together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
2. In a small bowl, whisk together the buttermilk, egg, melted butter and vanilla extract; whisk until thoroughly combined.
3. Add the wet to the dry ingredients and gently whisk until just combined, be careful not to over mix. (or your pancakes will be flat and sad which is as bad as no pancakes)
4. Heat up your cast iron frypan (or griddle pan or whatever the flip you normally cook pancakes on) over medium heat and brush with small knob (hehe knob) of butter. Scoop 1/4 cup batter onto the warm skillet. Drop some berries on top of each pancake. Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancake, and then flip to cook on opposite side for about 1 minute, or until golden brown.
5. Transfer cooked pancakes to a heatproof dish and place in low temp oven to keep warm. Proceed with the rest of the batter until you’re done. Serve with maple syrup. and more blueberries because its the freaking weekend and you flipping deserve them berries.
Adapted from who knows where- Ive had this recipe in my collection since I began cooking.