I don’t know about you, but I love breakfast for dinner! And pancakes have got to be one of my all-time favorites. Wanna know something else? I like my pancakes a little on the raw side. What can I say, I get it from my Mama. She use to make pancakes and leave the inside a little runny. We’d douse it in syrup and devour them right off the griddle. Delish!
No matter how you cook these babies they’re sure to be gone in a flash.
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt, or slightly less table salt
3 tbsp. sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 tbsp. unsalted butter, melted, plus 1 tbsp. extra for brushing griddle
1 c. blueberries, fresh or frozen and thawed
Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
(Recipe Source: Smitten Kitchen)