Buttermilk Blueberry Pancakes
Recipe adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).
- Servings: 6
Photography: From My Family Table by John Bes
Source: Everyday Food, April 2011
- 2 cups flour (spooned and leveled)
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 2 large eggs, beaten
- 2 cups whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup blueberries, plus more for serving
- Vegetable oil, for griddle
- Maple syrup, for serving
Preheat oven to 200 degrees. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in flour mixture and add eggs, milk, and butter; mix together gently (there will be lumps). Gently fold in blueberries.
Lightly oil a griddle or large skillet and heat over medium. Add batter to griddle by the 1/4-cupful, leaving space in between. Cook until bubbles form on surface, then flip and cook 1 minute. Transfer pancakes to a platter; keep warm in oven. Repeat with more oil and remaining batter (makes about 20). Serve with maple syrup and more blueberries.