Blueberry Pancakes

I don’t think I’m alone when I claim breakfast is my favorite meal. I’ve frequently referred to Saturday Mornings on this blog being all about waking up to hearing my dad sing songs by The Beatles (sometimes John Denver or Elvis) and a hot breakfast made by my mom, and those memories are what makes me cherish breakfast so much. Well, I’m luck to get one of those this weekend with my parents visiting this weekend! We’ll be watching some tennis, listening to Elvis and a few other guys, and we’ll be sure to have plenty of hot breakfast (and other foods) to share as a family.

If you haven’t decided what to make for breakfast tomorrow, here’s an easy blueberry pancake recipe for your own Saturday Morning! I actually have another recipe that makes even fluffier pancakes, but that’s for later. 😉

Enjoy your weekend! And do share if you already have your breakfast recipes picked out!

Blueberry Pancakes
adapted from Cook’s Illustrated

2 cups buttermilk (you can substitute with whole milk and splash of vinegar or lemon juice)
2 cups flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons unsalted butter, for griddle
1 cup fresh blueberries, rinsed and patted dry

1. If substituting for butter milk, whisk lemon juice and milk in medium bowl and set aside.
2. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl.
3. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Be sure not to over mix!
4. Heat nonstick skillet over medium heat for 3 to 5 minutes; add 1 tablespoon butter coat skillet bottom evenly.
5. Pour 1/4 cup batter onto 3 spots on skillet, then sprinkle small handful of blueberries over each pancake.
6. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
7. Serve immediately, and repeat with remaining batter, using remaining butter only if necessary. Makes 16 4-inch pancakes.