As I mentioned a few weeks ago, I went home to Minnesota for a week at the end of June. I love going home, not only for the opportunity to escape from New York for a little while, but also because my parent’s house is such a lovely contrast from my little apartment in Brooklyn. One of my favorite things to do there in the summer is eat breakfast (or pretty much any meal) on the porch, and my mom surprised us all on the first morning of my trip with these delicious blueberry pancakes. The fresh peonies everywhere were pretty great too.
Blueberry Buttermilk Pancakes (adapted from Martha Stewart)
Heat griddle over medium heat. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Sprinkle 8-9 blueberries on each pancake. When pancakes have bubbles on top and are slightly dry around edges, (about 3 minutes) flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with maple syrup.