Blueberry Pancakes

Blueberry pancakes! I am so excited for them. I may have eaten them for breakfast three times in the last week and a half. I may have finished breakfast and eaten the last couple without silverware or syrup even though I was full on my way out the door. I may have done that at least twice. But let us not dwell on who may have eaten how many blueberry pancakes. Let us instead dwell on the sheer awesomeness of these pancakes and the fact that I will never ever make pancakes out of a mix again and you shouldn't either.

I haven't made these the same way twice. The original recipe didn't have any oats but I decided to add them. I also made it a couple of times without the melted butter and it was still totally delicious. Once I ran out of buttermilk and only had half and half so I used that. Still delicious. I've only been using vanilla but I bet cinnamon or orange zest or lemon zest would be delicious as well. Just go crazy with them!

It was also so easy to whip these up, even on a Monday before rushing off to work and they are so much better than ones from a mix you really have no excuse to ever use a mix again. So just don't, you'll thank me for it.

The batter was much thicker than I expected for pancakes but it worked great. You will need to flatten them a bit when you scoop the batter into the pan. Make sure your pan is plenty hot so you get the nice crispy outside. The batter should sizzle when you put it in the pan. Also butter the pan before putting in each new round so they all have those great crispy edges. My grandfather always made silver dollar pancakes so I think that is the way pancakes should be made, but if you like big hearty ones go for it.

My favorite ways to eat pancakes (and French Toast and waffles etc.) are with maple syrup or with lemon butter (1/2 cup butter creamed with 1 tsp zest and 1 tbsp juice) and powdered sugar. When I was in Paris last year my mother made french toast with creme fraiche and turbino sugar which was also excellent. Man, now I want some more pancakes.

Blueberry Pancakes

Makes 12 to 14 4-inch pancakes
2 large eggs
1 cup plain, full-fat yogurt
2 to 4 tablespoons buttermilk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup barley, rye, spelt or graham flour
1/4 cup rolled oats
2 tablespoons brown sugar
2 tsps baking powder
1 tsp baking soda
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried
1. Melt the butter and let it cool. Whisk butter, eggs, yogurt, sugar and vanilla.
2. Whisk in flour, baking soda, baking powder and salt until just combined. Add buttermilk as necessary to achieve the correct consistency. Gently fold in blueberries.
4. Place baking sheet in oven set to 200F degrees to keep pancakes warm.
5. Heat your skillet (cast iron is best) over medium-high heat. Melt a pat of butter in the bottom and scoop 2 - 4 tablespoons of batter for each pancake. You will need to flatten them with the back of the spoon as the batter is thick.
5. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

Adapted from Smitten Kitchen

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