Blueberry Buttermilk Pancakes Recipe
"Blueberry pancakes shouldn’t skimp on the blueberries. Here, instead of throwing the blueberries into the batter, we sprinkle them on each pancake as it cooks, so that every pancake is created equal. Game plan: Both fresh and frozen blueberries work well here, but if you’re using frozen, don’t defrost the berries or they’ll make a soggy, streaky mess in the batter. Also, don’t try mixing the frozen blueberries directly into the batter; that will cause it to chill and clump. To freeze fresh blueberries, arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or airtight container and store for up to 1 month. This recipe was featured as part of our story on freezing summer fruits...."
INGREDIENTS
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2 cups all-purpose flour
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3 tablespoons granulated sugar
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1 teaspoon baking powder
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3/4 teaspoon fine salt
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1/2 teaspoon baking soda
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2 cups buttermilk
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2 large eggs
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4 tablespoons unsalted butter (1/2 stick), melted and slightly cooled
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Vegetable oil
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2 cups fresh or frozen blueberries
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Butter and maple syrup, for serving
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