I was talking to my Mom the other day, and some how it came up about freezing milk. And then I thought that buttermilk freezes and thaws rather well and being that it does, why is it that I’m not enjoying buttermilk pancakes as often as I like. I was in the city the other day and got a really nice price on blueberries, so… this morning I’m off to make some buttermilk pancakes for brunch.
Here’s what you’ll need:
- 1 cup blueberries
- 2 cups all-purpose flour
- 1/4 cup sugar
- 21/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted unsalted butter
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix. This is really something best done by hand and not with one of those electric mixers because if you if you mix this batter too much you get these rather flat and heavy pancakes. You don’t want to beat all of the air out of the batter.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
Drizzle, yes drizzle not drown these with some REAL maple syrup and enjoy with some tennis or Grand Prix racing live from Monaco and a mimosa.