Blueberry Pancakes

By exdircomp

Ingredients

• 1 cup (130 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons (28 grams) granulated white sugar
• 1 large egg, lightly beaten
• 1 cup (240 ml) buttermilk
• 3 tablespoons (40 grams) unsalted butter, melted and cooled
• Fresh or unthawed frozen blueberries (preferably wild blueberries)
• Plus extra melted butter or oil for greasing the pan.

Preparation

Step 1

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.) (The pancake batter can be covered and stored in the refrigerator for up to 24 hours.)
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, lightly brush the pan with melted butter or oil.
Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. Evenly sprinkle the uncooked tops of the pancakes with fresh or unthawed frozen blueberries. When the bottoms of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), turn over. Cook until golden brown (about 2-3 minutes) and cooked through.
Repeat with remaining batter, brushing the pan with melted butter between batches.
Serve immediately with butter and maple syrup or your favorite jam. You can keep the pancakes warm by placing them directly on the wire rack, in a 175 degree F (80 degree C) oven, for about 15 minutes