Friday, January 22, 2010

Blueberry Buttermilk Pancakes

I'm not going to lie, I have pancake envy. No matter how hard I try, my pancakes are never circles, they're always ovals. Sigh.

This week hubsters and I decided to have breakfast as dinner. I love those nights. I really wanted some blueberry pancakes, but hubsters wanted waffles. I ended up using the same batter for both and just added blueberries to my pancakes. Worked out perfectly. I was too hungry to take a photo, but I think y'all know what pancakes look like :p

Recipe from Joelen's Culinary Adventures (who happens to have a wonderful picture of her blueberry pancakes if you really want a picture).


2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream (I used light)
2 large eggs
3 tablespoons butter, melted and slightly cooled
1 cup frozen or fresh blueberries
1-2 teaspoons vegetable oil


In a medium bowl, combine all the dry ingredients (flour, sugar, sugar, salt, baking powder and baking soda). Use a whisk to blend together. In a 4 cup measuring cup or another medium bowl, combine the remaining ingredients except the blueberries and vegetable oil (buttermilk, sour cream, eggs and melted butter) with a whisk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir the wet mixture in gently with the dry ingredients just until it starts to fully combine. The batter will be a bit lumpy. If you see streaks of flour, it's okay, but just don't overmix! Let the lumpy batter sit aside for about 10 minutes before you start cooking.

To prepare for cooking, use a 10- or 12- inch nonstick skillet and heat 1 teaspoon of oil or spray with cooking spray.

Heat a 12-inch nonstick skillet over medium heat and spray with cooking spray enough to coat the bottom. Once the pan gets hot, carefully wipe some off the cooking spray from the pan with a paper towel. (I didn't do that, hmmm). Pour your batter on the skillet. Top the pancakes with a sprinkle of blueberries once you pour them into the pan.

Cook the pancakes until the edges start to bubble, which means it's starting to set. Take a peek at the bottom of the pancake to see if it's golden brown and that the pancakes start to form bubbles that break on the top of the pancake. At this point, you can flip the pancakes with a spatula. Continue to cook the second side until golden brown.

Serve the pancakes immediately or to keep warm, transfer them onto a wire rack set in a 200 degree oven


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