I'm still on my little blog break and I have some fabulous guest posts later in the week but I thought this will be just the right post for today.
I don't know how and where M's love for pancake comes from. The first time he told me he would love pancakes for breakfast, I was surprised. Not very pleasantly by the way. Where does all American pancake fit in his heavy Indian palette? Besides I always thought pancakes are overrated. Don't get me wrong, I do like some pancakes but I would do without it just fine.
Unless they have tang from buttermilk and grossly expensive (at least in Kuwait) but delicious blueberries and expensive but delicious organic maple syrup like these pancakes and then we are talking. M thinks I like it so much because they full of expensive things.
Which by the way is an outrageous accusation. I don't even think he saw me finding a blueberry which fell on the floor. I just couldn't find it. Then I got my glasses and went on the floor moving each and every cupboard to find the blueberry. That's what a good Indian wife does. Saves every penny (blueberry). Men should be more appreciative.
Regardless of what M thinks I like it for, these are light, fluffy and just the right sweetness. It becomes a special weekend when I make them.You don't necessarily need maple syrup as they are good just with a slab of butter but they make things nicer. You know?
In case you are curious kinds, I did find the blueberry. I washed it thoroughly I promise!
Blueberry Buttermilk Pancakes adapted from William Sonoma
Click here for printable recipe
Serves 2. Makes 7 pancakes. Recipe can be easily doubled.
1 cup all purpose flour
1 tsp baking powder
1/4 tsp sea salt (a pinch if using regular table salt)
2 tbsp sugar
1 large egg
2 tbsp sugar
1 large egg
1/2 tsp baking soda
11/2 cups buttermilk*
2 tbsp butter melted and warm, plus another tbsp for greasing the pan
1/2 cup blueberries
* If you looking to make thicker pancakes start with 1 cup of buttermilk and take it up from there depending on what consistency you prefer. Of course it will make less pancakes that way.
Whisk the wet ingredients together, buttermilk, egg and butter. On the other hand, mix the dry ingredients, flour, baking soda, baking powder, sugar and salt.
Add the wet ingredients to the dry, whisking everything together. Please don't over whisk, you want to see little lumps in the batter.
Brush a frying pan with little butter. Heat the frying pan (or griddle) to a medium high heat.
Using a 1/3 cup measuring cup, ladle the batter onto middle. Place a handful of blueberries on the cooking pancakes. See I understand five blueberries don't count as handful but just imagine another 5 there. Its the right thing to do.
Once you start seeing the big bubbles forming and the bottom is golden (about 1-2 minutes), flip the pancake.
Cook for another 1-2 minutes and transfer to serving plate. (If I have huge batch, I put them in in a warm oven to keep them warm)
Serve with fresh blueberries, maple syrup and a dollop of butter.