Tuesday, 5 February 2013
Best Damn Buttermilk Pancakes with Blueberry Sauce
This recipe makes the best damn pancakes ever. There are three important elements to a perfect pancake. Light. Fluffy. Slightly sweet. There are two mandatory ingredients - butter and buttermilk. If you are like me, and you don't keep actual buttermilk in your fridge at all times (I know, right?!) you can always add a bit of lemon juice. Or, if you are like me, you can make poor [wo]man's buttermilk - just add a splash of vinegar to the milk.
There are also three essential rules:
1. Sift the flour
2. Do not overstir the batter
3. Only flip the pancakes once
Makes about 10- 12 large fluffy pancakes. This recipe is easily halved to make a half dozen pancakes.
Best Damn Buttermilk Pancakes
1/2 cup unsalted butter, melted
2 cups sifted all purpose flour
2 cups buttermilk
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp vanilla
Melt the butter in a small saucepan on low heat. Set aside.
Preheat the grill or medium to large non stick frying pan. Add a bit of margarine or butter to slightly grease it.
Sift the flour in a medium bowl with sugar, baking powder, baking soda, and salt.
In a large bowl, combine the butter, buttermilk, eggs, and vanilla.
Add the flour mixture all at once, mixing only until just combined.
Absolutely no rules for the size - make 'em as big as you want!!
1 1/2 cups frozen blueberries (or any kind of berry)
1/2 cup table syrup** or to taste
Thaw the berries in a small saucepan along with the syrup.
Add a tiny bit of water if necessary.
Ready when bubbling!