a million years a couple weeks ago when it was Pancake Tuesday, and we gave you a big list of all of the pancake recipes we have made since the start of our blog? You may also recall that at the end of that list we gave you a couple new recipes, but we decided to be mean and make you wait for them (how cruel of us!). The first of the pair were our Cinnamon-Raisin Brancakes, which we shared with you not too long afterwards (we were trying to be nice since we made you wait).
But it has been 2 weeks now, and we have yet to share with you the second pancake recipe! But before you get mad, allow us to plead our case. We had every intention of posting said pancake recipe relatively soon after the brancakes were posted, but then we ran into a pile of exams and assignments, and by the time we could finally come up for air and give the blog a little love, we ran into some technical difficulties. So you should have gotten this recipe last week, and should already have been digging into your fifth consecutive stack of pancakes by now (because obviously you would’ve made them for breakfast every morning! ) But instead your getting them 2 weeks late. So without forther a-do, we give you…
Blueberry Buttermilk Pancakes!
Thick, fluffy, and full of blueberries, these were quite possibly the best blueberry buttermilk pancakes we’ve ever had!
These were actually the pancakes that we made the morning of Pancake Tuesday. As you may have read, Pancake Tuesday was a childhood favourite for us, so when we woke up that morning we were both feeling a little bit sentimental and felt the need for a more traditional stack. Because Pina Colada, Strawberry Shortcake, and Beet Pancakes are all delicious, but sometimes you just have to go back to the basics!
And we enjoyed every sentimental, down-home fluffy blueberry-filled bite!
Blueberry Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
2/3 c. whole wheat flour
2 tbsp optional (can sub ground flax)
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 egg, separated*
2/3 c. buttermilk**
1 tbsp honey
1/2 tsp butter extract (optional)
For the Blueberry Sauce:
3/4 c. frozen blueberries
1-2 tbsp maple syrup
Heat a pancake griddle or non-stick pan over medium-high heat. Spray with cooking spray.
Combine all the dry ingredients in a medium-sized bowl. In a separate bowl, combine the egg yolk, buttermilk, honey, and butter extract (if using). Stir together thoroughly. Place the egg white in a separate medium-sized glass (not plastic!) bowl. Using electric beaters, whip until the egg white form stiff peaks. **This step is optional. It will make your pancakes extra-fluffy, but you can skip this step and just add the egg white to to the rest of the wet ingredients along with the yolk if you’d prefer.
Add the wet ingredients (except the egg white) to the dry ingredients and stir until just combined. Carefully fold in the egg white, being careful not to stir it too vigorously and lose the volume. Drop the batter onto the griddle or pan and smooth into a round shape. Sprinkle as many blueberries as you can fit onto the top of each pancake and lightly press them into the batter. Cook for 2-3 minutes, or until bubble start to form and the edges begin to cook. Flip and cook for another 2-3 minutes. Repeat until you run out of batter.
*if you don’t have buttermilk, just add 1 tsp of vinegar or lemon juice to the milk and let it sit for about 1 minute, and you’ll have buttermilk!
For the Blueberry Sauce:
Add the blueberries and maple syrup to a small pot and bring to a boil. Reduce the heat to medium-low and cook until the sauce thickens slightly, mashing up some of the blueberries, about 4 or 5 minutes.
Do you ever feel the need for a “classic” dish? What is your favourite pancake flavour?