This recipe was contributed by Rachel but was originally found in the America's Test Kitchen Cookbook.
We have "brinner" at our house at least once a week. These pancakes are our favorite! We love them with blueberries, but they'd also be good with chocolate chips. If you really want to get decadent, serve with Buttermilk Syrup. Yum!
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups of buttermilk (you can do 2 cups of milk with 2 T lemon juice mixed in if you don't have buttermilk)
3 Tablespoons unsalted butter, melted and cooled
1 large egg
1 cup blueberries (optional)
*If you use frozen blueberries, thaw them and rinse them before adding to pancakes
1. Melt the butter in the microwave, and immediately transfer it to the medium-sized mixing bowl you will use to whisk together your wet ingredients. (I do this first because the butter needs to be cool before you add the buttermilk.)
2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
3. In the medium mixing bowl, add the buttermilk and egg to the cooled butter.
4. Heat a skillet over medium heat. Coat with cooking spray or brush with vegetable oil.
5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk together until just incorporated with a few lumps remaining. (It is important not to overmix. The lumps will disappear as the pancake cooks.)
6. Scoop about 1/4 cup of batter onto the skillet. If you are adding blueberries or chocolate chips, sprinkle a few over the top of the pancake now.
7. Cook until large bubbles appear (about 2 minutes) and flip to the other side. Cook until golden brown.