Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup maple syrup
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown.
6. In a small saucepan, combine the blueberries and maple syrup. Heat over medium heat until the blueberries burst and the syrup thickens, stirring occasionally.
7. Serve the pancakes hot with the blueberry syrup on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Griddle or skillet should be heated to medium heat.
Serving size:
This recipe makes approximately 12 pancakes.
Nutritional information:
Calories per serving: 190
Fat per serving: 5g
Carbohydrates per serving: 31g
Protein per serving: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Frozen blueberries can be used instead of fresh blueberries.
- Honey or agave syrup can be used instead of maple syrup.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a cinnamon pancake.
- Add 1/2 cup of chopped nuts to the batter for a nutty pancake.
- Add 1/2 cup of chocolate chips to the batter for a chocolate chip pancake.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Grease the griddle or skillet between each batch of pancakes to prevent sticking.
- Keep the pancakes warm in a 200°F oven while cooking the remaining batches.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle the blueberry syrup on top. Garnish with fresh blueberries and powdered sugar.
Garnishes:
Fresh blueberries and powdered sugar.
Pairings:
Serve with bacon or sausage and a cup of coffee or orange juice.
Suggested side dishes:
Scrambled eggs or fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of buttermilk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover pancakes in the refrigerator and reheat thoroughly before eating.
Food history:
Pancakes have been around for centuries and are enjoyed all over the world. The addition of buttermilk to the batter adds a tangy flavor and helps to tenderize the pancakes.
Flavor profiles:
The buttermilk pancakes are fluffy and slightly tangy, while the blueberry syrup is sweet and fruity.
Serving suggestions:
Serve the pancakes hot with the blueberry syrup on top for a delicious breakfast or brunch.
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