I'm not a pancake person at all, but even I can't resist blueberry pancakes… They're just better than plain old normal ones. I really love this recipe for Blueberry Buttermilk Pancakes because they're super fluffy and a bit lighter than typical pancakes. They're delicious served with butter and maple syrup with some bacon on the side. It's the ultimate salty/sweet combination and a great breakfast or brunch for the weekends!
These pancakes aren't at all difficult to make, nor do they take very long. I like making these in the morning, coffee in hand while my husband and I listen to music and he reads me the headlines from the paper. It's a lovely way to spend a Sunday morning or afternoon, depending on how late I've slept…
1 3/4 cups plain flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
200g fresh blueberries
Butter & maple syrup for serving
More butter for frying
1. In a large mixing bowl, stir together with a wire whisk the flour, sugar, baking powder, baking soda and salt. Make a well in the center and set aside.
2. In a measuring cup, measure the buttermilk. Add the egg and vegetable oil and stir together with a small whisk or fork until combined.
3. Pour the wet mixture into the dry mixture all at once and stir with a rubber spatula until just moistened and slightly lumpy. Fold in the blueberries.
4. Over medium or medium-low heat, melt a knob of butter. Using a ladle, pour in the batter. One ladleful is one pancake. Spread the batter out if you need to.
5. Cook for 1 to 2 minutes on each side, turning over only when the edges get dry and the batter bubbles in the center of the pancake.
6. Serve the pancakes warm with butter and maple syrup.