Thursday, June 21, 2012

Drool-Worthy Blueberry Buttermilk Pancakes



Blueberries...

"How do I love thee?  Let me count the ways..."

So maybe Elizabeth Barrett Browning wasn't talking about blueberries when she wrote her famous poem, but she could have been.  Especially with fabulously sweet, perfectly round and beautifully blue little berries like these.

Every year, Brad and I look forward to the day when these huge buckets of blueberries are available at the farmer's market.  It's the best $20 you'll spend at the market...hands down.  Each year, we scoop up one of these buckets, and I get to work figuring out how to put them to good use.  And let me just tell you...The berries mysteriously  start disappearing handful by handful, thanks to my sneaky husband.  During blueberry season he can be found sneaking handfuls right and left, making a little game out of it.

Oh, that husband...  :)

One of our very favorite things to do on the weekend is indulge in Sunday morning pancakes.  The Sunday after our farmer's market trip, I whipped up these buttermilk pancakes and added a very generous cup of blueberries to the batter.  The results were nothing short of glorious.   Glorious, I tell you!

The buttermilk makes these pancakes extra fluffy and tender.  This weekend, pick up some berries from your local farmer's market and treat your family to these pancakes.  You'll be so glad that you did.

Bon Appetit, my friends!



Blueberry Buttermilk Pancakes
Adapted from:  The Ultimate Southern Living Cookbook by Julie Fisher Gunter
Yield:  18 (4-inch pancakes)

Ingredients:
2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tbsp sugar
2 large eggs, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil
1 heaping cup of fresh blueberries
Maple syrup

Directions:
Combine first 5 ingredients; stir well.

Combine eggs, buttermilk, and oil in a bowl;  add to flour mixture, stirring just until dry ingredients are moistened.  Stir in blueberries.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Cook pancakes until tops are covered with bubbles and edges look cooked;  Turn and cook other side.  (Store unused batter in a tightly covered container in refrigerator up to 1 week.  If refrigerated batter is too thick, add milk or water to reach desired consistency.) 

Serve pancakes warm with butter and maple syrup.



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8 comments:

Macaroni and Cheesecake said...

These are drool worthy!! Gorgeous pictures!

Celeste said...

Thanks, Stephanie!! :)

mjskit said...

Nothing better than a blueberry buttermilk pancake! Great recipe and you're right - definitely drool worthy!

Celeste said...

Thanks so much, MJ! :)

Sea Gypsy said...

Mmmmm...I'm going to make these this weekend. They look fabulous! Thanks for the inspiration! :-D

Celeste said...

Thanks, Sea Gypsy! :)

Chas said...

I substitute melted butter for veggie oil. The trick is to not over beat and let rest for 15 minds or so before cooking. If you have any left (this had only happened once) you can freeze and reheat by cooking at 50% in wave for 1 minute then on high for 30 seconds or so. Sometimes I add a drop or two of vanilla and/or s bit of lemon zest. Drooooool. My family wakes up earlier on Sundays just so they won't miss out!

Natalie said...

Made these, didn't have veg oil so I used olive oil, and didn't have buttermilk so i mixed 2 Tsp of lemon juice with 2 cup of mix and let it sit while I did the dry stuff. Turned out fab, my go to pancake recipe now!! Thank you :)