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By Eileen Goldfinger, Food Editor @Blogfinger.net
July is blueberry time in New Jersey. A favorite way to enjoy them is in pancakes.
You’ll need a nonstick griddle. Heat on medium.
Preheat the oven to 200 degrees and place two parchment lined cookie trays in the oven.
This will keep the cooked pancakes warm while you cook the remainder of the batter.
1 1/2 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs, lightly whisked
2 tablespoons unsalted butter, melted for the batter
2 tablespoons unsalted butter, melted for the griddle
3 cups fresh blueberries
pure maple syrup
Preheat griddle.
In a large bowl whisk together the first four ingredients.
In a medium size bowl whisk together the buttermilk, eggs and butter.
Gently mix the wet ingredients into the dry ingredients and then fold in the blueberries.
Do not over mix the batter, leave it lumpy, or the pancakes will become tough.
Brush a thin layer of butter on the griddle. Drop a 1/3 of a cup of batter on the griddle.
Flip the pancakes when little bubbles begin to show on the top and the bottom begins to brown. Allow the second side to brown. Then transfer pancakes to the trays in the oven.
Add more butter to the griddle as needed. Continue making pancakes, keeping the finished ones warm in the oven.
Serve with real maple syrup.
Makes 12 pancakes.
Have a cup of Joe with your pancakes, and, at the diner, be careful how you say “I’d like a short stack ” to the waitress.
“COFFEE IN A CARDBOARD CUP.” From the Broadway show “70, Girls, 70” by Kander and Webb who wrote Cabaret.
