Blueberry Pancakes? Yes please. Not Just For #Breakfast
What’s the secret to light, fluffy, thick pancakes? Well, truthfully? There is no one secret, but there are a couple of helpful hints to getting some amazingly light and fluffy pancakes. For this particular batch I used self-rising flour which eliminates the need to add any baking powder. I always do however add that extra 1/2 teaspoon of baking soda. So, I guess that is trick number one. Next, add about a tablespoon of Caster sugar. It’s finer and works better in the batter. Always sift the dry ingredients together first in a separate bowl. And, use the same ratio of flour to buttermilk or sometimes you may need slightly more buttermilk to get the batter a bit thinner. Lightly beat eggs, add a teaspoon of vanilla, then the buttermilk. Now you’d pour that into the dry ingredients and mix lightly until combined. Never over-mix the batter. You want to see some small to medium sized lumps. After the batter is mixed, gently fold in those blueberries. There is no recipe for the amount, but somewhere between a 1/2 cup to 1 cup seems to work well. Then, toss em’ on the pre-heated griddle and enjoy! Do you really need direction from this point? Ok, if you do, let me know!
