Sometimes I love nothing more than making a big old batch of pancakes on a lazy Saturday morning, brewing a pot of coffee, and queuing up a podcast to keep me company as I measure and stir. (Side note: this week's episode of Fresh Air where Terry Gross interviews Nadia Bolz-Weber, the always irreverent Lutheran pastor, is super entertaining and guaranteed to get you thinking.)
For most of my life, making pancakes meant using a store-bought mix, but since I have come across this recipe from America's Test Kitchen, there really is no going back. It's easy and has a rich, tangy flavor that only buttermilk can provide. If you've never cooked or baked with buttermilk before, then you are in for a treat because there are so many fun dishes to make with your leftovers!
This pancake recipe only requires half the carton, which means the other half could be used to whip up some finger-licking fried chicken, OR a batch of pumpkin scones. If neither of those fit your fancy, then perhaps one of these ideas from the Tasting Table might. Either way, the moral of the story is that leftover buttermilk is a very good thing.
Buttermilk Pancakes With Blueberries
(adapted slightly from "Classic Pancakes" in the 2013 edition of Best Baking Recipes by America's Test Kitchen)
(makes 16, 4-inch pancakes)
3 Tbsp. unsalted butter, melted and cooled
2 cups all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. kosher salt
2 cups buttermilk
1 large egg
grapeseed oil to grease the pan
1 pint blueberries
Preheat the oven to 200 degrees Fahrenheit and place a cookie sheet on the middle rack. Melt the butter in a microwave-safe container or on the stove top, then set it aside to cool.
Whisk together the flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. In a medium bowl, whisk the egg and buttermilk together and then combine with the dry ingredients. Now add the melted butter and mix thoroughly. (Hint: if you add warm, melted butter to raw eggs, it will start to scramble them. That's why it's important to let the butter cool, and that's also why I have found it's much easier to add the melted butter AFTER the egg mixture has been combined with the dry ingredients.)
Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes. Brush the bottom of the pan with a thin layer of oil and use a ladle to spoon approximately 1/4 cup of dough per pancake on to the hot grill. You should be able to fit about 3 pancakes in the pan at one time. Once the batter has been added to the pan, sprinkle 6-8 blueberries on top of each pancake, taking care to spread them evenly apart.
Cook the pancakes for about 2 minutes, or until large bubbles start to form and they look golden brown on the underside. Flip them over using a spatula and then cook on the other side for another 1 1/2 minutes. When the pancakes are done, keep them warm by transferring them to the cookie sheet inside the oven, and continue cooking the next batch using the same method.
When they are finished, top with lots of maple syrup, whipped cream, butter, or all of the above. Happy Friday everyone and hope you enjoy your Saturday morning, no matter what you eat!