With the bumper crop of blueberries we had this summer, I have a whole bunch in my freezer to make pancakes with! Yum! Faced with a bunch of blueberries and little else in the fridge to make dinner one night, I scoured the Internets for a recipe and found this on Food Network Canada, by the Cook Works.
2 cups flour
1/4 cup sugar
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
2 cups buttermilk
1/4 cup butter, melted and cooled
1 cup blueberries, fresh or frozen
Turn your oven on to the lowest temperature possible. For me, that's 175 F.
Sift together the flour, sugar, baking powder, baking soda and salt into a large bowl. Set aside.
In a separate bowl, whisk the eggs, butter milk and butter together. Pour into the dry ingredients and stir until blended. Don't stir them too much, because then your pancakes will be flat and tough. It will be a bit lumpy, but that's okay!
I have this big skillet to cook my pancakes on, and I love it. I brush it with oil and then turn it on. When it's good and hot, pour the batter on in however big you like your pancakes. Some people like them huge, some prefer small. I like mine on the smallish side. Dot the top of each pancake with some blueberries. I had never done it that way before, but this works so much better than folding them into the batter.
Allow the pancakes to cook until you see the edges beginning to set and bubble, then turn over and cook for another 2-3 minutes on the other side. Remove to a cookie sheet in a single layer and place in your warm-ish oven.
Makes 12 medium sized pancakes. We loved them slathered with butter and maple syrup, with some turkey sausages on the side.
