My weekend has arrived after the first week of school -- definitely worthy of a special brunch. I've been making these all summer, but this morning I made the buttermilk out of yogurt and milk and saved myself a trip to the store! Pancakes are still tricky for me but this stack seemed to come out just right : )Ingredients for 4 pancakes:
1 cup of flour
2 tablespoons sugar (1/8 cup)
1 1/8 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoons canola oil (1/8 cup)
1 cup butter milk (mix 3/4 cup yogurt and whey with 1/4 cup milk)
blueberries to taste
Sift the dry ingredients together and whisk the wet ingredients until bubbly. Mix deliberately so that the batter is lumpy; be careful not to overmix! (This can result in pancakes that are too dense and heavy). I use non-stick frying pans for pancakes with just the tiniest bit of canola oil. Heat the oil on medium low (in between 2 and 3 on a gas range). I use two ice cream scoops of batter to get the size pictured here; these are much easier to flip! As soon as the batter spreads a bit, add blueberries. To avoid burning or over-browing, flip them even if the outside of the pancake is not yet cooked; more than likely, the center is! Enjoy!
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