Buttermilk Pancakes

Breakfast food is my favorite and I absolutely love pancakes. There are dozens of ways to make pancakes. Some are super easy with very few ingredients. However, this recipe is not necessarily complicated, but it does use more ingredients.


Instead of using the typical blueberries or chocolate, try frozen berries like raspberries or blackberries. You can use stewed apples with cinnamon as well or maybe stewed carrots with ginger and brown sugar, if you want to be experimental.


In the picture above, I used frozen raspberries and frozen peaches. 


Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1/2 teaspoon baking soda
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter (1/2 stick), melted and slightly cooled
• Vegetable oil
• 2 cups fresh or frozen blueberries or any other fruit. 
• Butter and maple syrup, for serving

Instructions

• Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet on the rack.
• Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined.
• Place the buttermilk, eggs, and melted butter in a medium bowl and whisk until evenly combined.
• Add the buttermilk mixture to the flour mixture and stir with a spoon or rubber spatula until the flour is just incorporated and no streaks remain, about 20 strokes. (The batter will be lumpy.) Let rest for 5 minutes.
• Heat a large frying pan, seasoned cast iron skillet, or griddle over medium heat for about 4 minutes. Test to see if the pan is hot enough by sprinkling a few drops of water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. When the pan is ready, use a paper towel to coat it with a thin film of vegetable oil.
• Ladle the batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes, leaving at least 1 inch in between. Evenly sprinkle each pancake with 1/4 cup (for 6-inch pancakes) or 2 tablespoons (for 4-inch ones) of the blueberries. Cook until little bubbles appear on the pancakes’ surface and the bottoms are golden brown, about 3 to 4 minutes. Flip and cook the second side until the bottoms are golden brown, about 2 minutes more. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter, oiling the pan as necessary. Serve with butter and maple syrup.