January 27, 2017

Like us, you may consider blueberry pancakes to be the perfect all-American breakfast dish.  Light, fluffy buttermilk pancakes dotted with warm, juicy blueberries.  Slather your stack with butter and drizzle with warm maple syrup and you done good...reeeeeal good!  Concerned about your pancake-making technique?  Let's put that worry to rest right now.  You want a light, fluffy flap jack, not a dense, heavy discus, right?  Here's the trick: Do. Not. Overmix.  Got that?  Combine the ingredients until moistened, but do not beat the living daylights out of the batter.  Let the small to medium sized lumps remain. You'll thank us for this tip.  Pancake nirvana awaits...

Perfect Blueberry Pancakes

2 cups all-purpose flour (we like White Lily, of course)

2 t. baking powder

1 t. baking soda

1/2 t. salt

4 T. salt

2 eggs, beaten

3 cups buttermilk

4 T. butter, melted

1 pint fresh blueberries

Combine all ingredients except the blueberries in a mixing bowl.  Heat the griddle or skillet to medium heat.  Brush with a little butter.  Carefully ladle the batter onto the griddle, making 6-inch diameter pancakes.  Scatter each pancake with blueberries.  When you see many bubbles appearing on the surface and the edges look dry, it's time to carefully flip the pancakes.  Continue cooking the other side for 1-2 minutes.  Keep the pancakes warm in a 175 degree oven until ready to serve.  Serve with butter and warm maple syrup.


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