Weekend blueberry pancakes to make in your pyjamas
The most delicious pancakes go to these Martha Stewart renditions. Puffy inside and slightly crisp outside and delicately perfect.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
3 tablespoons sugar
2 eggs, lightly beaten
3 cups buttermilk
4 tablespoons butter, melted
1 cup fresh blueberries
Heat griddle to 375° or cast iron pan to medium heat. Combine flour, baking powder, salt and sugar in a mixing bowl. In another bowl, add eggs, buttermilk, melted butter and whisk to combine. Gradually add to flour mixture and mix just to combine. Batter should have little lumps.
Lightly grease griddle or pan with butter and pour about 1⁄2 cup of batter in rounds about 2-inches apart. Drop 10 to 12 blueberries onto each pancake. When the pancakes bubble on top and are slightly dry around the edges they are ready to flip. Flip and cook on other side for another minute. Keep prepared pancakes warm in oven preheated to about 175°.
Stack them high and serve with butter and real maple syrup. Serves 4.