June 6, 2013
Lindsay Holley, an at-home chef getting her hands dirty in the kitchen with simple, classic meals will try new recipes each month and share them with you.
This is my go-to pancake recipe; they are so good I make them every Sunday morning. Light and fluffy while being rich and decadent at the same time, the secret to their texture is in the mixing. If you over mix, they may become dense, but if you lightly mix and let sit for a few minutes before pouring, it will fill with air holes — a good sign of things to come.
- 2 cups flour
- 1/4 cup 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 or frozen 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 over mix
- 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