This recipe comes from a friend, who keeps a copy of it on a handy Post-It in the kitchen.
| ||2 || cups flour |
| ||1 || Tbsp. sugar |
| ||1½ || tsp. baking powder |
| ||1 || tsp. baking soda |
| ||3 || Tbsp. butter, melted and slightly cooled |
| ||2 || eggs |
| ||2 || cups buttermilk |
| ||1 to 2 || cup blueberries (optional) |
| ||~ || Butter and maple syrup, for serving |
- Put the dry ingredients in a bowl and whisk them together. Put the wet ingredients in a larger bowl and mix them together. Whisk the dry ingredients into the wet ingredients just until blended.
- Use a ½ cup or ⅓ cup measure to ladle the batter onto a preheated electric griddle, nonstick grill pan, or cast-iron pan (Use a little melted butter to grease the pan if necessary.) If desired, dot the individual pancakes with blueberries before flipping each pancake to finish cooking.
- Serve warm, passing the butter and maple syrup at the table.
Culinate editor’s notes: You can replace the buttermilk with kefir, if you like, although you may need to add a little milk to the batter to thin it.