Blueberry Buttermilk Pancakes for Mom
It’s Mother’s Day this Sunday, and I will just speak for all the moms and say that not one of us is going to turn down breakfast in bed (or even breakfast not in bed but made by somebody else). It might not sound like much, but after cooking three pandemic meals a day for seven weeks, running the dishwasher at least daily and setting and unsetting the table as many times, we are ready for a little pat on the back. And a little rest.
Fluffy Blueberry Buttermilk Pancakes sound like the dreamiest respite. I’m picturing reclining on downy pillows, birds are chirping, the early morning sun is streaming in and my people are happily regaling me with flowers and perfect Fluffy Blueberry Buttermilk Pancakes: almost creamy inside with a tiny bit of a crisp edge, just sweet enough and slightly tangy with buttermilk. Or I can get real and just decide I’ll make Fluffy Blueberry Buttermilk Pancakes for everyone to enjoy on Sunday around the kitchen table. It’s all good.
If you are up to it, I suggest you try to create some sort of dreamy Mother’s Day scenario for your own hardworking mom this Sunday. And no kidding, these are the fluffiest, most perfect Fluffy Blueberry Buttermilk Pancakes I know.
2 cups all-purpose flour
2 tablespoons sugar
1 ½ tablespoons baking powder
1 teaspoon kosher salt
2 large eggs
2 cups buttermilk
2 tablespoons butter, melted and cooled
1 cup blueberries
In a bowl, whisk together the flour, sugar, baking powder and salt. I actually do this in a quart-sized Pyrex measuring cup, which makes it easy to pour the batter onto the skillet. Make a well in the center of the dry ingredients and add the eggs, buttermilk and melted butter, and stir gently to combine. Do not overmix; the batter will look a little lumpy. Let the batter rest on the kitchen counter for 10 minutes.
Heat a large skillet over medium-low heat. You can butter the skillet or just spray it with nonstick cooking spray. If you’ve mixed everything together in a bowl, you can use a 1/3-cup measure to scoop out the batter onto the skillet. If you’ve mixed the batter in a large measuring cup, just pour about 1/3 cup onto the skillet. You can spread the batter around just a little bit to make a pretty circle, but don’t spread it thin. Scatter a few blueberries over the top. Let the pancake sit untouched until you see little bubbles form on the top on the pancake. When this happens, 2 to 3 minutes, flip the pancake. Cook for another 2 to 3 minutes on the second side, and remove to a plate. Continue with remaining batter. Serve the pancakes with butter, maple syrup and more blueberries.
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