Last Updated on January 31, 2013 by Karen
Can you believe it is September already? Labor Day has come and gone, and the cool and crisp fall weather should be right around the corner. While I won’t miss the sweltering heat and humidity a bit, I panic a little at the thought of time moving at such a fast pace; this summer seems to have whizzed by so quickly! I’ll be spending the last fleeting days of summer cooking foods that beg to be eaten at this time of the year. Sweet corn, tomatoes, peaches, and berries.
I had breakfast at IHOP recently and tried their syrups flavored in blueberry, butter pecan, and strawberry. They’re all fun flavorings to dress up the fluffy pancakes, but honestly, there’s nothing like sinking your teeth into pancakes studded with a chock full of fresh blueberries, giving you that juicy burst of sweetness. You know, the real stuff. Whip up the buttermilk pancake batter, and then dot the cooking pancakes with a handful of plump, sweet summer blueberries before you flip them to cook the second side. I hope you enjoy the blueberries (or freeze a few pints) before they’re replaced by their mushy and sour counterparts in the dead of winter.
Blueberry Buttermilk Pancake
(yields 8 pancakes)
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 large egg
1 tbsp canola oil
1 tsp vanilla
Unsalted butter or canola oil, for cooking
1 cup fresh blueberries
In a medium bowl, whisk the flour, baking soda, and salt until well blended. Set aside.
In a large mixing bowl whisk together the buttermilk, egg, canola oil, and vanilla until just combined. Add the dry ingredients into the wet ingredients and whisk until no dry flour is visible; batter should be thick and lumpy.
Heat a griddle or non-stick pan over medium-high heat. Coat the surface with a pat of butter or canola oil. For each pancake, pour about ¼ cup of the batter onto the griddle and spread the batter into a circle about 4 inches in diameter. When pancakes begin to bubble, drop a small handful of the blueberries onto each pancake. Once the side on the griddle is golden brown, flip to brown the other side.
Serve pancakes warm with maple syrup, fresh blueberries, and any other favorite garnishes.
