The first recipe that I want to share is for Blueberry Buttermilk Pancakes. The blueberries have just ripened here this week, and it is such a delight to be able to pick them in the morning for breakfast.
This is also the very first recipe that my kids learned how to make, measuring, mixing the batter, and standing on chairs at the stove to flip the pancakes. We started making these about 25 years ago from a recipe I saw in Bon Appetit. They are easy to make and we never tire of them!
I like to add the blueberries after the pancakes are on the griddle rather than mixing them into the batter. These pancakes are also very good without the berries, or with other additions, like bananas or raspberries.
Blueberry Buttermilk Pancakes
Mix these dry ingredients together in a medium-sized bowl:
1 cups flour
2 Tablespoons sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
In a large bowl, whisk together the wet ingredients:
1 cup buttermilk
2 Tablespoons melted butter
Gently fold flour mixture into buttermilk. Do not overmix; the batter should have pea-sized lumps.
Heat griddle or a frying pan at a medium heat setting and melt a little butter on on the surface. Spoon out a ladle-full of pancake batter for each pancake, making them about 4″ around, or whatever size you like. Place blueberries into each round of pancake batter, and let the pancakes cook until bubbles form and begin to pop.
Serve with (real) maple syrup!