I love pancakes. In our house, pancakes or hamburgers are the usual Sunday lunch; both are my Dad’s exclusive domain – he won’t let us make either. As I am writing this I am thinking that perhaps I should have saved this post for a Sunday and take and post pictures of us as we make them, but you will have to be content with pictures of Marston’s Restaurant – the breakfast place where this recipe comes from. It is in Pasadena, California and was featured in a Sunset magazine from a very long time ago. We still have the recipe. Anyway we are having Pop-Eye Pancakes tonight, mmmm; maybe I’ll share that recipe sometime. Have you noticed that my family likes breakfast food?
I think that it looks pretty cute!
Well here is the recipe.
Blueberry Buttermilk Pancakes
PREP AND COOK TIME: About 30 minutes
NOTES: Fo consistency, cooks at Marston’s prefer canned Maine blue-berries in syrup; fresh blueberries are good in their batter as well. Serve these pancakes with warm butter and maple syrup.
MAKES: About 20 pancakes; 5 to 6 servings
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
1/4 cup (1/8 lb.) butter or margarine, melted
1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes)
1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350*). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
3. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200* oven for up to 15 minutes.
We normally do not add in the blueberries and they are just as delicious without. I hope that you enjoy!