Blueberry Buttermilk Pancakes
First of all, I wish everyone ‘Merry Christmas & a Very Happy New Year‘!
It’s sooooo good to be back! I really missed the world of blogging in the past few weeks. There have been quite a few developments on the home & career front here….due to which I was MIA…I got a new job and we moved to a new home in a new city. So, in the midst of all the sorting, de-cluttering, packing and then un-packing, re-sorting and again cluttering up new stuff (all of which are still going on)….blogging had definitely taken a back-seat (and actually helped me handle my obsession with blogging :P).
It was a beautiful, sunny yet chilly morning today…..and what else could be more comforting than some freshly brewed coffee and pancakes! I’ve always loved pancakes. Back in graduate school days, myself and roommate friends would get ‘frozen’ pancakes for breakfast. They were actually perfect then due to the time constraints in the mornings when our priority was to rush to our classes and/or part-time jobs! Now, when I can make fresh pancakes from scratch which taste so much better and are simple-n-easy to make, I say to myself, why even think about the frozen ones.
These pancakes are simply scrumptious with the buttermilk giving the batter a tang and the blue-berries adding their color and taste to it. It is a basic every-day recipe that gives some nice, light and fluffy pancakes anyone would love to have at breakfast. I made them thin, but you could reduce the buttermilk and make thick pancakes if you like. Smear some butter and drizzle honey or maple syrup and serve alongside a warm cup of coffee or milk to kick off your day!
Prep Time: 10 mins
Cook Time: 15 to 20 mins
Serves: Yields around 12 thin pancakes
– All-Purpose Flour – 1n1/2 cups
– Buttermilk – 1n1/4 cups ~ 1n1/4 cup Milk + 1 Tablespoon Lime Juice
– Eggs – 1
– Sugar – 1/2 cup
– Vanilla Extract – 1n1/2 tsp
– Salt – 1/2 tsp
– Baking Powder – 1n3/4th tsp
– Blueberries – Fresh (Preferrably)
1. In a mixing bowl, take all-purpose flour, sugar, baking powder and salt. Using a whisk or a fork mix everything together.
2. In a smaller mixing bowl, take 1 table-spoon of lime juice. Add milk and let it sit for around 5 to 10 mins. The milk will curdle and give a nice tangy buttermilk.
3. Add vanilla extract to the buttermilk. Beat the egg into the buttermilk now and whisk well.
4. Add the wet ingredients to the dry ingredients and mix everything until the flour is nicely blended into the buttermilk mixture. The batter shouldn’t be too thick or too runny.
5. Heat a griddle or non-stick pan. Spray or smear some butter on the pan and using a ladle pour the batter onto the pan. Add a few blueberries onto the pancake or leave it out if you like the pancakes plain. In a minute you’ll see bubbles on the surface. Flip the pancake and let cook further for a minute or so.
Remove onto a serving plate. Add some butter and drizzle lots of maple syrup or honey. Grab a fork and knife and gulp them down alongside your coffee!
– Check for taste of the batter before making the pancakes to adjust sugar if needed.
– Don’t over-heat the griddle or pan. Leave it on medium heat.
– If serving all at once, place the pancakes on a baking sheet and place in the oven at around 150 deg F or 175 deg F until it is time to serve.