8/30/10 – OK so Jen reminded me that I’m not the only one who can be creative in cooking. She had added some vanilla to the recipe to add a little sweetness. Also if you increase the recipe by 50%, it will be enough to serve 4 adults and 2 kids. I had forgotten to put that in my previous post so here it is updated…
8/22/10 – Jen made these this morning, and they were delicious! Original recipe calls for blueberry maple syrup but we used lots of fresh berries and some powdered sugar over the pancakes. Very fluffy and yummy. Perhaps it was all of that butter…
Source: Aida Mollenkamp on foodnetwork.com
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups well-shaken buttermilk
- 1/2 cup melted unsalted butter plus 2 tablespoons for cooking
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
Directions
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, see Cook’s Note*.
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.
Sprinkle with powdered sugar and serve with fresh fruit.
*Cook’s Note: Over mixed batter will result in flat, heavy pancakes.
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