I grew up on these, and now I make them all the time when I have company for brunch. I’ve also served them, with lots of teachers flipping and serving, to the kids at my school for Bike to School Week. Anybody who rides to school that week gets a free pancake breakfast! The incentive works well, and we have tons of kids riding.
This recipe is really easy, and sooo much better than a box of pancake mix! They are also amazing with raspberries in place of the blueberries. Serve them with a little butter and real maple syrup and they’ll be perfect.
What you need:
1 cup buttermilk
2 teaspoons vegetable oil or melted butter
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup fresh or frozen blueberries
butter for frying
What you do:
1. Beat the egg up a little with a fork, then add the other liquid ingredients.
2. Combine the dry ingredients in a bowl. Add the liquid to the dry ingredients and stir it until there are no lumps. If it seems a little thick, thin it down with a bit more buttermilk.
3. Stir in the berries. If you are using frozen, don’t thaw them, just mix them in straight out of the freezer. They’ll maintain their shape better that way.
4. Heat a frying pan to medium high and put a little butter in the pan. I usually do one tester pancake because the first ones never seem to turn out right. Scoop spoonfuls of the batter into the hot pan, turning it down if it starts to smoke. When you see bubbles rising to the surface of the pancake it is time to flip it. Cook on the other side until they are nicely browned.
I like to serve them fresh out of the pan because they taste the best then, but I suppose you could put some into a warm oven if you needed to.