Ah, pancakes! LOVE them!
Usually, every Saturday morning, my husband will wake up and make pancakes for me and the girls. My husband definitely knows his way around a kitchen, enjoys cooking and even attempted Peking Duck while he was in college. . his best friend tells the story . . I think their apartment almost caught on fire . . he didn’t use a drip pan and it caused a small fire in the oven but they still ate the duck and they said it was pretty damn good. So, even though I am the cook of the house now, there are a few things that I do not do because my husband cooks them better- pancakes and eggs, and GRILLING! He is the grill master and I can cook eggs – but his eggs are awesome and perfect.
I wanted to make these pancakes for Father’s Day but – for whatever reason which I can’t even remember right now– we did something else. . . so I made these today and my daughter even says “mommy, why are YOU making pancakes?” Don’t worry, I just made the batter- my husband cooked the pancakes on the griddle – and I plated them and had syrup and powdered sugar duty. My 5 year old put me in my place! 🙂
These pancakes are delicious! If you are looking for a recipe, you must try this one! This recipe is from Williams-Sonoma Kitchen.
Blueberry-Buttermilk Pancakes
Ingredients:
- 2 eggs
- 2 cups all-purpose flour, sifted (ok, I hate using a sifter. It hurts my hands. I did not sift my flour)
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/4 cups buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- Nonstick cooking spray
- 2-3 cups fresh blueberries
- Confectioners’ sugar for dusting
- Softened butter for serving
- Warm maple syrup for serving
Directions:
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Mix just until the batter is smooth and no lumps of flour remain; do NOT overmix. (Too much stirring will develop the gluten in the flour and result in tough pancakes). If you think the batter is too thick, add a little milk and stir/mix again.
Heat a griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray.
Ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake (or however many you want). Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
Dust the pancakes with confectioners’ sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.
