Hello and happy Friday! I hope your week has been great and you’re ready for the weekend! I know I am. To get us started on those ‘weekend vibes’ here’s a recipe for Blueberry Buttermilk Pancakes that will have you *swooning*.
Here’s what you’ll need:
- 3 Cups All purpose flour
- 2 Tablespoons Sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 2 Cups buttermilk
- 3 Tablespoons unsalted butter, melted & cooled
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 Cup fresh or frozen blueberries
Making Pancakes is really quite simple. First start by preheating your oven to it’s lowest setting — usually 170F.
Next, combine all dry goods (including sugar) in a bowl and whisk or sift to combine.
Now, combine the wet ingredients in a separate bowl. Add your dry ingredients to the wet & mix until JUST combined. Fold in the blueberries.
The secret to light a fluffy pancakes is to not over mix. Yes, there may be lumps and bumps, but they will cook out. Trust.
Now take your batter over to your stove and heat your griddle over med-low heat. When ready, spray with cooking spray & scoop about 1/3 cup measure of your batter on to the griddle. Cook for approximately 2 minutes, then flip & repeat.
When your pancakes are golden brown & delicious, move them to your warm oven.
When ready to eat, stack ’em as high as you want them & top with your favorite toppings & devour.
Question of the Day: what do you like to mix into your pancakes?
See ya next time!