Tuesday, July 27, 2010
Our freezer is still packed full of blueberries from our recent picking expedition, so I decided that rather than going out to brunch on Sunday, a homemade breakfast was in order. How better to use up blueberries (aside from muffins, of course) than blueberry pancakes?
Of course, this was right around the time I remembered that blueberries, like the Cookie Monster's cookies these days, are a sometimes food for me -- I really do get tired of them awfully quickly, so I found myself picking around them after a pancake and a half or so. No matter, though. The pancakes were still quite good, so good, in fact, that my boyfriend, not much of a pancake eater, said he'd eat them again whenever I want to make them. :)
Adapted from The Joy of Cooking
1 1/2 c flour
3 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c buttermilk
3 tbsp unsalted butter, melted
1-2 c blueberries, fresh or thawed if frozen
1. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In another bowl, whisk together the buttermilk, butter and eggs. Pour the wet ingredients into the dry ingredients and whisk together briefly until just combined.
3. Heat up and grease your griddle or a large skillet. Pour 1/3 cup or so of batter at a time onto the griddle, then scatter blueberries over the top. When the edges go a bit dry and the bubbles in the batter start to break, flip them over and cook until both sides are lightly browned.