It took me years to find this perfect recipe for fluffy pancakes. For some reason, I had never tried making the with buttermilk. I made some disastrous ones, that were very dry and not very tasty. Those times are gone. Now I have buttermilk! And even if I don’t, I make it myself. I don’t buy buttermilk, because I don’t use it very often and it would be a total waste. It is very easy to make.
Place 1 Tablespoon of lemon juice or white vinegar in a liquid measuring cup.
Add enough milk (whole, 2% or heavy cream) to bring the liquid up to the one cup line.
Let it stand for 5-10 minutes at room temperature. Note that the milk will get slightly thicker, but not as thick as regular buttermilk.
Enjoy these delicious pancakes next to a glass of fresh-squeezed orange juice or some crispy bacon.
BLUEBERRY BUTTERMILK PANCAKES
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1 tablespoon sugar
1 cup fresh or thawed frozen blueberries
2 cups buttermilk (well shaken before measuring)
2 large eggs
grated zest from 1 lemon
vegetable oil, for cooking (in the past I have used coconut oil cooking spray)
unsalted butter and pure maple syrup, for serving (If maple syrup is hard to find, I use honey)
1. Whisk together flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs and lemon zest. Whisk together, gradually incorporating flour, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
2. Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/4 cup batter per pancake on the griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.
Note: I rub some butter on each pancake, right after I remove it from the griddle. The melted butter prevents them from getting dry.
Recipe from Martha Stewart Living Magazine