Pancakes have been a popular American breakfast since colonial cooks discovered that one of their favorite old-country recipes tasted even better topped with the maple syrup of their new home. Here is perhaps the ultimate version, studded with blueberries, slathered with butter and dripping with syrup.
- 1 1/2 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 Tbs. sugar
- 1/4 tsp. fine sea salt
- 1 3/4 cups buttermilk, or as needed
- 2 large eggs
- 3 Tbs. melted unsalted butter, plus more for serving
- 2 cups blueberries
- Maple syrup, for serving
Preheat an oven to 200°F. In a large bowl, sift together the flour, baking soda, baking powder, sugar and salt. In a medium bowl, whisk together the 1 3/4 cups buttermilk, the eggs and the 3 tablespoons melted butter. Pour the buttermilk mixture into the flour mixture and stir just until combined. Fold in the blueberries.
Place a griddle over high heat until hot. (To test, flick a little water onto it. It should skitter across the surface.) Lightly oil the griddle. For each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form on the surface, about 2 minutes. Flip the pancakes and cook until the bottoms are golden brown, 1 to 2 minutes more.
Transfer to a baking sheet and keep warm in the oven. Repeat until all the batter is used. If the batter begins to thicken, thin it with a bit more buttermilk. Serve the pancakes piping hot, with plenty of butter and syrup. Serves 4.
Variation: To dress up the maple syrup—and enjoy a double dose of berries—in a saucepan, gently simmer 2 cups blueberries with 1 cup maple syrup until the berries start to release their juices, about 5 minutes.
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).