BLUEBERRY BUTTERMILK PANCAKES
Blueberry Buttermilk Pancakes
Yield: 4
Prep time: Cook time: Total time:
Ingredients:
- 2 cups all purpose flour
- 1/2 cup bread flour
- 2 tbs salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 stick butter melted divided (3/4 in batter and 1/4 for frying)
- 2 1/2 cups whole milk
- 1 lemon (2 tbs)
- 2 egg yokes + 1 egg white
- handful of blueberries, plus more for garnish
- maple syrup
Instructions:
- Mix all dry ingredients first - All purpose and bread flour, salt, baking soda and baking powder.
- In a separate bowl, whisk milk and lemon until combined and let rest for 5 minutes. Then add 3/4 stick of melted butter and two egg yokes. Save the egg whites for later.
- Slowly pour all combined wet ingredients with dry ingredients and mix gently with spatula. You don’t want to over mix this, it’s okay to have some chunks. Once all is combined, mix and froth the egg white then fold into batter.
- You can use whatever pan you like, but I prefer cast iron. Add as much butter as you’d like before pan gets hot and then heat to medium and add the blueberries before turning down to med/low heat. Scoop batter on to pan and flip when you start seeing air bubbles. Place on a plate and sprinkle with fresh blueberries and maple syrup. Enjoy!