Dan’s Blueberry Pancakes
These take a while to make homemade but the difference is worth it.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 10 1x
Ingredients
Buttermilk
- 3 tbsp fresh lemon juice (half of large lemon)
- 2 cu milk
Dry Mixture
- 2 cu all-purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- 1 tsp banking soda
- 1/2 tsp salt
Wet mixture
- 2 cups buttermilk (from above)
- 2 eggs
- 1/2 cu butter, melted
- [optional, but recommended!] 2 tsp almond extract
- 1 cup fresh Maine blueberries
Instructions
First, make the homemade buttermilk. Add lemon juice to milk, mix, and let sit for 10-15 minutes.
Next, melt the butter so it’s cooler by when you need it.
While those are sitting, combine the dry ingredients into a larger bowl. Lightly mix.
Beat the 2 eggs in a separate bowl. Add the butter to the buttermilk, and slowly add to the 2 eggs.
Keep the two mixtures separate until ready to cook.
Grease a griddle; heat to 275 degrees – water drops should skip across it.
Pour the wet mixture over the dry, add the Blueberries and lightly mix. Don’t overstir – there should still be some clumps.
Pour roughly 1/2 cup of the mixture onto the griddle, and brown on each side – about 1 minute, serving hot.
Notes
Can substitute white vinegar for lemon juice in the buttermilk if you don’t have a lemon handy.
Find it online: https://www.hamdun.org/blog/dans-blueberry-pancakes/