A generous measure of blueberries—two full cups—ensures a juicy mouthful of berries with every bite. Use fresh berries when they are in season, or frozen if fresh seasonal berries are unavailable. There is no need to thaw frozen berries before using them. You can keep the cooked pancakes, loosely covered with a clean kitchen towel, for 15 minutes in a 200°F oven. Serve with Roasted Asparagus and Leek Frittata (page 96).
Recipe information
Yield
makes 16 pancakes
Ingredients
Preparation
Step 1
Combine the sugar, flour, baking soda, and salt in a large bowl; set aside.
Step 2
Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 2 minutes, or until frothy. Beat in the buttermilk and butter.
Step 3
Using a large spoon or rubber spatula, briskly fold the egg mixture into the flour mixture, being careful not to overmix or your pancakes will be tough. It’s okay if there are a few little lumps in the batter. (At this point, you can cover the batter and refrigerate it for up to 3 hours, or use it right away.)
Step 4
Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400°F, testing to make sure it’s hot enough for a drop of water to bounce on it.
Step 5
Lightly butter the griddle. Using a ladle, form pancakes on the griddle using 1/4 cup batter per pancake. Add the blueberries. Cook the pancakes until a few bubbles have formed on the surface of each one.
Step 6
Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.
