Blueberry Pancakes With Wild Blueberry Syrup
They’re mmm …Mmm good.
Sure, you can make pancakes without buttermilk. But, why would you? One taste will convince you to take that little bit of extra time needed to face the dreaded journey to the grocery store on a cold winter’s day.
The BEST Blueberry Pancakes
1 1/4 cups AP flour
3 TBSP sugar
1/2 tsp fine sea salt
1/2 tsp baking soda
1 tsp baking powder
pinch of cinnamon
1 1/4 cups buttermilk, shaken
3 TBSP butter, melted
1 large egg
1 tsp vanilla extract
Sift dry ingredients. (Or, stir vigorously with a spoon.) Add buttermilk, melted butter, eggs and vanilla. Stir gently until just barely combined. Let batter sit for approximately 10 minutes. Start preheating a cast iron griddle at the 9 minute mark. (If using a frying pan, wait until you’re ready to start frying.) Griddle fry each pancake until bubbles form. The pancake should appear slightly dry around the edges. And, the edges should be light gold.
Lumps are perfectly normal.
They might look a bit flat at first.
But, as they cook, they’ll fluff up and dry out a bit around the edges.
When you see a touch of gold around the edges… it’s time to flip.
Breakfast time!
What if you overcook one? No worries, make another!
The funny looking ones are tasty, too!
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