This post is a result of a 2 hour school delay and a beautiful blanket of snow that fell in Portland overnight. The new superintendent is almost a hero as this was the first 2 hour delay he bestowed upon the students of the west foothills this year. My daughter woke up and was delighted to have a ‘day off’ of school until I informed her the start time was 11am instead of 9am (lucky middle schoolers get to start at 9am). So, given the extra time and the buttermilk I had in my fridge needing to be used, a pancake was born. I usually go to my trusted Better Homes and Gardens cookbook for basic bread recipes and I did again this morning.
Trying to lessen the carb load I used whole wheat pastry flour and omitted the sugar. I doubled the recipe, replaced the cooking oil with melted butter and added vanilla. I also greased the griddle with butter and added frozen blueberries. My daughter ate the pancakes with peanut butter and maple syrup as is a long held custom in the Mack family and dear to my heart as well as my taste buds.
Buttermilk Pancakes with Blueberries
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- dash of salt
- 2 beaten eggs
- 2 cups buttermilk
- 4 tablespoons melted butter (1/2 stick)
- 1 teaspoon vanilla
Combine all ingredients in a large bowl and mix well until smooth. Add extra buttermilk if batter is too thick for your liking. Heat griddle to medium heat. Test a small pancake to make sure the griddle is hot enough. Grease griddle with butter and pour the pancake batter onto the griddle. Add a heaping tablespoon of frozen blueberries onto each pancake. Cook about 2 minutes on each side or until golden brown. Serve with butter and maple syrup or your choice of creative toppings.
Source: Adapted from Better Homes and Garden cookbook.
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