Blueberry Buttermilk Pancakes (Martha Stewart)

By Shelly17

Serve with Double Pork Sausages, recipe follows

Ingredients

• Double Pork Sausages:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon sugar
• 1 cup fresh or thawed frozen blueberries
• 2 cups buttermilk (well shaken before measuring)
• 2 large eggs
• Grated zest of 1 lemon
• Vegetable oil, for cooking
• Unsalted butter and pure maple syrup, for serving
• 8 pork breakfast sausages
• 4 pieces of bacon, cut in half crosswise
• 1 . Preheat oven to 450 degrees Fahrenheit. Place rack in upper third of oven.(Preheating the baking sheet ensures that the bacon and sausage are not only fully cooked through but also crispy.)
• 2 . Place a small baking sheet in the oven to preheat for 2-3 minutes.
• 3 . Wrap bacon around middle of the sausages. Add wrapped sausages to heated baking sheet and cook for 20 minutes. Drain on paper towel and serve.

Details

Adapted from marthastewart.com

Preparation

Step 1

1. Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.

2. Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle pi cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.