fluffy buttermilk pancakes

friday morning

huge. beautiful.

on blueberries

OK guys, this is important. No, seriously. Go to Trader Joe's NOW and buy a 12oz container of blueberries because they are enormous and delicious and amazing and can't possibly be there for long. Now that we have that out of the way, I'll post the first non low-carb recipe since my blog's inception an entire week ago.

Here's a very basic recipe for pancakes, simplified so the batter takes all of... 5 minutes. Serve with friends... and by friends I mean blueberries and bacon.

buttermilk pancakes
for four peoples (or two if you love pancakes)

• 1 large egg
• 1 cup milk + 1 tablespoons vinegar
  (who on earth has buttermilk lying around?)
• 2 tablespoons melted butter
  (I've done this with veg oil and it was fine)
• 1 cup flour (all-purpose)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 tablespoons sugar

1. Whisk the wet ingredients. Whisk the dry ingredients separately. Mix together, allowing for lumps, JUST till it's completely combined. (Overmixing creates gluten, meaning you'll end up with chewy pancakes. Great for bread, not so great for other stuff)
   
2. Heat up a pan/griddle, and if you're making a lot, heat the oven to 175 degrees or so to keep warm. Test pan by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Important: turn the heat to medium. You don't want blackened pancakes.
   
3. Add a little butter or oil to the pan, a tsp or so, and pour 1/3-1/2 cup of batter on the pan. You can make more than one, just give them space. When pancakes are bubbly on top and sort of dry, 2-3 min, flip! Cook another minute or so, till it looks golden and lovely.
   
4. Please do everyone a favor and use real maple syrup. They will love you.