- 2 cups all-purpose flour (or sub 8.5 oz. Gluten free flour)
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 2½ cups buttermilk
- ¼ teaspoon vanilla
- 2 cups blueberries
- In separate bowls, whisk together the dry and moist ingredients
- Make a well in the dry ingredients, and add the wet ingredients
- Whisk just to combine the ingredients. You are not looking for a super-smooth batter, so some lumps are okay
- Pour onto heated, greased griddle from a ¼ or 1/3 cup measure. Drop blueberries onto pancakes, as desired. Cook for 2-3 minutes, or until bubble form on the pancakes, and the bottoms are browned. Flip the pancakes, and cook for another 1-2 minutes
Serve with warm maple syrup. The following buttermilk substitutions are good, but not as terrific as buttermilk. Lowfat buttermilk works well, too.
- If you don’t have buttermilk, use yogurt, and add a bit of milk to get the texture you want. That is, thick but pourable.
- If you don’t have yogurt, add 2 ½ tablespoons of distilled (clear) vinegar to a cup measure, and fill it the rest of the way, to 2 ½ cups, with whole or 2% milk. Let it rest for 10 minutes before using. It’ll be slightly thickened and a bit curdled.
- For a slightly different flavor, use 2/3 of a cup of white flour, and 1/3 cup of whole wheat, or buckwheat flour
- To test the griddle to the right temperature, toss a drop of water on to it. If nothing happens, it’s too cool. If the water droplet sizzles and bounces up, it’s ready. If the water just sizzles, the griddle is a bit too hot
- The pancakes are ready to be flipped when they are browned on the bottom, and bubbles are starting to appear on the top.
- Bizarre pancake rule #1: when you cook your first batch of pancakes, just make a few of them. These always come out a bit flatter than the others