Raise your hand high if you love blueberry pancakes! This is a quick and easy blueberry buttermilk pancake recipe taught to me years ago by my young friend Audrey. Buttermilk is a classic ingredient in pancakes, adding both a light tang in flavor and some acidity for leavening. We don’t always have buttermilk in the fridge though, but you can easily substitute it with some diluted plain yogurt.
Do you know the secret to making thick and fluffy pancakes?Just resist the urge to over mix the batter. Let there be lumps. While we don’t want lumps in our mashed potatoes or cake frosting, if you let your pancake batter be a little lumpy, your pancakes will be light, tender, fluffy, and thick.
Now, if you prefer your pancakes to be thin and firm (some people do), just beat the heck out of that batter, until smooth as porcelain.
A final tip. Audrey was all of ten years old when she showed me how she keeps the blueberries from bleeding into the batter and turning it purple. She likes to add them individually to each pancake once the batter is poured out onto the griddle. This way you can space them out well and they don’t turn your pancakes blue.
Updated from the recipe archive. First posted in 2005.
Blueberry Buttermilk Pancakes Recipe
Don't have buttermilk? You can substitute the 1/2 cup of buttermilk called for in the recipe with a 1/2 cup of milk to which has been added 1 1/2 teaspoons of vinegar or lemon juice (let sit for several minutes). Or you can mix in 1/4 cup of plain yogurt with 1/4 cup of milk.
Ingredients
Dry ingredients:
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 Tbsp sugar
Other ingredients:
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup milk
- 3 Tbsp warm melted butter
- 1 cup blueberries
- Butter or vegetable oil
Read More: Blueberry Buttermilk Pancakes
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