So I was in yoga this morning, starving because of my delicious but sort of insubstantial dinner last night (a bowl of gazpacho and an ear of corn) and all of a sudden, I thought, “Pancakes! I want some pancakes! Blueberry pancakes!” One reason I like pancakes is because you can freeze cooked pancakes and then just zap one in the microwave for a minute anytime you want, when you accidentally make the whole recipe, like I did, and you wind up with tons of extras!
Now you might be wondering why there is a carton of milk and a lemon. That would be because I was out of buttermilk. But I didn’t let that stop me! Because, thanks to Mr. Alton Brown of the Food Network, I learned that you can make your own buttermilk, with regular milk and some lemon juice or white vinegar! Yes! It’s like magic! Just add 1 Tbl. of lemon juice or vinegar to 1 cup of milk, let it rest for 15 minutes, and you have fermented (or cultured) milk, aka buttermilk!
Ingredients (makes a lot of pancakes — I made 14 big pancakes; too big actually, but oh well)
3 Tbl. butter, melted, in a small ramekin and then cooled a bit to room temp-ish
2 C all-purpose flour
1/4 C white sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 C buttermilk (or 2 C milk, with 2 Tbl. vinegar or lemon juice added, like I did)
2 large eggs
1 tsp. vanilla extract
1 pint of fresh, yummy blueberries
Maple syrup, duh Optional: Bacon!
What You Do
1) Melt your butter in a little ramekin in the microwave; set aside and let it cool down a little
2) Whisk all your dry ingredients in a big mixing bowl (flour, sugar, baking soda, baking powder, salt).
3) Whisk your wet ingredients in another bowl (eggs and buttermilk)
4) Add your milk/egg/vanilla concoction to the dry ingredients – and this is important – whisk just a little bit – like, four or five whisks, only enough to moisten all the dry stuff. You want lumps, yes, you do. Do not manhandle the pancake batter! Add the blueberries and gently whisk one or two more times.
5) Pour in your melted butter and whisk a few more times, until it is incorporated. But again – no beating the batter to death, or you will have thin pancakes. (Honestly, I over-whisked on this batch, whoopsies. They still tasted good – they just lacked the majestic fluff and height that I normally get.)
6) Alrighty, now you’re ready to heat your griddle pan to medium heat. I use a non-stick pan, and honestly, you don’t need to oil it. (I did, but I won’t next time; it made some of the surface area cook a little unevenly.) Cook each pancake until little bubbles form on the surface (about 2 minutes) and carefully flip. Cook for another 2 minutes (you can peek underneath to be sure it’s golden brown).
Eat and enjoy! To freeze left-overs, wait until pancakes are cool and then layer with waxed paper into a zip-top bag and place in freezer. Microwave for 1 minute to reheat.