Ingredients
1 1⁄3 cups all purpose flour
3 tablespoons sugar
2 1⁄2 teaspoons baking powder
3⁄4 teaspoon salt
1 1⁄4 cups buttermilk
2 large eggs
2 tablespoons (1⁄4 stick) unsalted butter, melted, plus more for cooking
Fresh blueberries, optional
Chocolate chips, optional
Pure maple syrup, for serving
Instructions
1. Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients.
2. Heat large nonstick griddle or skillet over medium-low heat; brush with butter. Drop batter by 1⁄3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.
Optional: After dropping batter onto the griddle, sprinkle the uncooked top of the pancakes with blueberries or chocolate chips. Or both!
[photo forthcoming]
Comments
This recipe came from Epicurious.com and, sadly, I neglected to take pictures. The flavor was fantastic. I preferred mine plain but Art, my brother, and my nephew all gobbled up the ones with blueberries. Leftovers, if there are any, freeze well and can be reheated in a toaster oven or regular oven. I mixed up the dry ingredients the night before making these and that worked well!
Internet - Epicurious