Buttermilk and Berry Pancakes
Yields: 4 to 6 servings
Time: 15 minutes prep, 20 minutes cooking, 35 minutes total
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups buttermilk,* slightly warm
- 1/4 cup butter, melted and cooled
- 2 large eggs (room temperature)
- 1 cup blackberries or raspberries, fresh or frozen
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix buttermilk, eggs, and melted butter. Pour wet mixture into dry mixture and mix with wooden spoon or spatula. Batter will be lumpy—resist the urge to over-mix.
- Lightly oil or butter a large skillet and place over medium high heat. When a drop of water sizzles on pan, it's ready to go.
- Ladle approximately 1/3 cup of batter for each pancake onto skillet—depending on size, you can cook 2 or 3 at a time. Gently press berries into the tops of pancakes as they cook. When the batter bubbles all over and edges brown, flip pancakes and cook for an additional minute or two.
Easy Buttermilk Substitute: Add 2 tablespoons white vinegar to measuring cup with enough milk to equal 2 cups. Let stand for about 10 minutes before using.
Go Slow - If you have the time, let the pancake batter rest for 5 to 10 minutes before starting to cook them! This will help them get lighter and fluffy inside.
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