Tuesday, 5 February 2013

Best Damn Buttermilk Pancakes with Blueberry Sauce

This recipe makes the best damn pancakes ever. There are three important elements to a perfect pancake.  Light. Fluffy. Slightly sweet.  There are two mandatory ingredients - butter and buttermilk. If you are like me, and you don't keep actual buttermilk in your fridge at all times (I know, right?!)  you can always add a bit of lemon juice.  Or, if you are like me, you can make poor [wo]man's buttermilk - just add a splash of vinegar to the milk.  

There are also three essential rules: 

1. Sift the flour   
2. Do not overstir the batter  
3. Only flip the pancakes once

Makes about 10- 12 large fluffy pancakes. This recipe is easily halved to make a half dozen pancakes.

Best Damn Buttermilk Pancakes

1/2 cup unsalted butter, melted
2 cups sifted all purpose flour
2 cups buttermilk
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
2 tsp vanilla

Melt the butter in a small saucepan on low heat.  Set aside.
Preheat the grill or medium to large non stick frying pan.  Add a bit of margarine or butter to slightly grease it.
Sift the flour in a medium bowl with sugar, baking powder, baking soda, and salt.
In a large bowl, combine the butter, buttermilk, eggs, and vanilla.
Add the flour mixture all at once, mixing only until just combined.

Absolutely no rules for the size - make 'em as big as you want!!

Blueberry Sauce
1 1/2 cups frozen blueberries (or any kind of berry)
1/2 cup table syrup** or to taste

Thaw the berries in a small saucepan along with the syrup.
Add a tiny bit of water if necessary.
Ready when bubbling!

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