Blueberry Buttermilk Pancakes

Well, it’s that time of the week again: the time I get a break from the usual grind and get to share my kitchen adventure of the week with you. Unfortunately it really is just a single adventure a week recently, work just keeps piling up. I’m really enjoying learning this stuff – when else would I calculate properties of hypothetical universes, play around with public telescope data, and read about dark matter-dominated galaxies all in a single day? – and am just going to have to stay content devouring yummy knowledge if not yummy food.

Therefore I’m sorry; I’ve either been in front of a computer screen, or textbook, or most often a combination of the two, since Friday evening and I really can’t wait to crash. Since it’s currently 12:33 a.m. here I can’t even say I’m in a rush to get outside or get some fresh air…I’m just going to go to bed. Boring I know…but maybe you can think of it as a bit of a break yourself after that epic chocolate cake post last time. These pancakes aren’t nearly as sinful, but that’s perfectly fine when all you want is a little sweetness and fluff to perk up your (painfully early) mornings. 🙂

Blueberry Buttermilk Pancakes (adapted from Ratio by Michael Ruhlman)

Ingredients:

1   C   buttermilk (or 1 C milk + 1 T lemon juice and let curdle)

2   large eggs

2  oz.  unsalted butter (½ stick), melted

1   t   vanilla extract

8  oz.  flour (about 1½ Cups)

2   T   sugar

2   t   baking powder

1   t   cinnamon

pinch of nutmeg

1   t   salt

1   C   fresh or frozen blueberries

desired toppings (extra butter, pure maple syrup, whipped cream, etc.)

Procedure:

1) Combine all wet ingredients in a bowl and whisk until thoroughly combined. Combine dry ingredients (except the berries) in a separate bowl, press the baking powder through a sieve if necessary to prevent lumps. Add the wet ingredients to the dry and stir until batter is smooth. The batter will be fairly thick – if you prefer them thinner add a little more milk. Fold in blueberries.

2) Spoon about 1/3 Cup’s worth of batter onto a lightly buttered griddle or pan set to Medium heat. Let cakes cook until bubbles begin to break the surface, then flip once to cook the other side. Yields about eight 4″ pancakes.

Beezer’s Notes:

Just like the other ratios I’ve tried from Michael Ruhlman’s book, this one was a success. I’ve used it often to make a variety of different pancakes and we enjoy them every time. This buttermilk variation seems to make an appearance the most often and that’s why I decided to ultimately share it with you. As a very quick, no hassle food these cuties fit in with a growing theme of mine – no time to spare! – while remaining a true from-scratch, delicious dish. What’s not to love? I’ll quickly recommend trying a yogurt twist I also really like: instead of the buttermilk use ½ Cup regular milk with ½ yogurt (I use plain, but I’m sure vanilla would be just as tasty) and switch up your fruits (banana, mango, apple…) for a smooth and sweet cake.


Overall Enjoyment:   ♥   ♥   ♥

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2 Comments

  1. On my table tomorrow morning, yummy

    Reply

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