Isn’t it ironic how our tastes change as we age? Never as a kid would I have wanted blueberries in my pancakes; in fact, my mom never made them that way, anyhow. As an adult though, one day out of the blue, when we were making breakfast for dinner, I had the urge to throw in some blueberries and since that time, I’ve stuck with it. Of course, though, I am the only one fond of this so I prepare the batter, make the majority of the pancakes, and reserve enough remaining batter for 2 or 3 pancakes, add in the blueberries and call it good. The girls like to spread peanut butter on their pancakes and then top with maple syrup. I wonder if they’ll like it that way when they’re older? As with most things, time will tell.
- 3 eggs, slightly beaten
- 3 cups all-purpose flour
- 2 1/4 cups buttermilk
- 1 tsp. vanilla extract
- 3 tbsp. sugar
- 1/3 cup canola oil
- 3 tbsp. baking powder
- 1 tsp. salt
- blueberries, optional (roll blueberries in a small amount of flour to prevent bleeding)
In a medium size bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt; set aside. In a large bowl, whisk together the eggs, buttermilk, vanilla extract and canola oil together. Slowly incorporate dry ingredients into wet ingredients, blend together until just combined.
Heat griddle until an added drop of water sizzles. Add batter by using a 1/4 or 1/3 measuring cup full. Once bubbles start to form on the edges of the pancakes, lift gently to determine if pancakes are a light golden tan; if so, flip to allow to cook on the other side.
Note: I’ve made these with regular milk, as well, and it works just as good. I never buy buttermilk, I just make it myself. This is easy to do by adding a tbsp. or two of either lemon juice or white vinegar and allowing a few minutes to curdle.