My favorite summer activity is blueberry picking at Eagle Tree Farm. It is so relaxing. You just sort of get in a rhythm and go.
We made it home with 8.5 pounds of blueberries. I have big plans for them. But since I had some buttermilk, I decided the first thing to do was make blueberry pancakes. For dinner. Summer ain't bad.
I used this recipe from Williams Sonoma for the buttermilk pancakes, and dropped a few blueberries on each of them as they cooked on the first side. It was like having dessert. For dinner.
Here is the recipe. You can just ignore tha part about the molds. Unless you want to use molds. And don't forget to add blueberries if you have 'em!
Williams Sonoma Buttermilk Pancakes
Ingredients:
- 2 eggs
- 2 cups all-purpose flour, sifted
- 2 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/2 cups buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 to 2 Tbs. vegetable oil or nonstick cooking spray
- Maple syrup for serving
Directions:
In a bowl, using an electric mixer, beat the
eggs on medium speed until frothy. Add the flour, sugar, baking powder,
baking soda, salt, buttermilk, melted butter and vanilla. Stir just
until the batter is smooth and no lumps of flour remain; do not
overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.
Pour about 1/3 cup of the batter into each mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.
Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.
Pour about 1/3 cup of the batter into each mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.
Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.
Makes 12 pancakes; serves 4.
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