Pancakes for two, anyone? I’ve “done” pancakes before (see: The Real Scoop on Pancakes) but my sweet little granddaughter is working on a school project and specifically asked for a photo of blueberry pancakes. How can a grandma refuse?
So I changed my basic recipe a wee bit, making it a little richer (butter instead of oil), a little sweeter, and cut the recipe to make approximately 6 large pancakes. Pancakes just don’t get any better than this!
I used fresh blueberries, but if you want to use frozen, I suggest you sprinkle them on top of the pancakes once you’ve poured the batter on the griddle; that way your pancakes won’t turn a funky color.
Here you go, Taunee. Pancakes from Eema’s kitchen:
|Taunee's Blueberry Pancakes|| |
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 2 teaspoons sugar
- ½ teaspoon baking soda
- pinch of salt
- 1 egg
- ¾ cup buttermilk
- ¼ cup milk (or water)
- 2 tablespoons melted butter
- 1 cup fresh blueberries (if using frozen, don't stir into batter - drop onto poured pancakes before flipping over.)
- Heat griddle on medium high. Grease generously. (I prefer shortening, but bacon grease is good too.)
- In a medium bowl, combine the dry ingredients.
- In a small bowl, whisk the egg, buttermilk, and milk together well. Whisk in melted butter.
- Make a well in the dry ingredients and pour in the liquid ingredients, mixing just until combined. I like my batter to be fairly thick, spreading it into circles on the hot griddle with a spoon. If you prefer a thinner batter, add more milk or water until it's the desired consistency.
- Spoon batter onto hot griddle. Lift and peek - when the bottom is a rich brown and the top looks a little dry and bubbly, flip the pancakes and cook until brown on both sides.
Hope you get an A+, Miss. Taunalee!