Buttermilk Pancakes

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Still very cold in our neck of the woods, -26°C as I write this.  Pancakes seemed like a good idea for brunch.  And because there was half a litre of buttermilk left from yesterday’s muffins (and some frozen blueberries), the obvious choice was buttermilk pancakes sprinkled with blueberries.

A quick surf of the net suggested adding instant yeast to the batter, with the promise of “fluffiest pancakes ever”.  Who could resist the siren call?  Not me 🙂

Buttermilk Pancakes

2 1/4 cups flour

2 tbsp sugar

1 package rapid-rise yeast (8g/2 1/4 tsp)

3/4 teaspoon salt

1/2 teaspoon baking soda

2 cups buttermilk

2 tbsp vegetable oil

1 egg, beaten

1 cup blueberries, if using

Combine flour, sugar, salt and baking soda in a large mixing bowl. Stir in dry yeast.  Meanwhile, heat milk to 50°C/120°F.  Stir in oil.  Add milk, oil and beaten egg to flour mixture, stirring just with a spoon until blended. Don’t over stir or pancakes will be tough.  Cover with plastic wrap; let rise in warm place until bubbly and almost doubled, about 10 minutes.

Lightly grease a griddle or skillet with cooking spray or a little oil.  Heat over medium heat until hot.

Stir down batter; pour 1/4 cup per pancake onto griddle. Sprinkle each pancake with 4-5 blueberries.  Cook pancakes until edges are dry and surface is bubbly. Turn; cook other side until golden brown.  Serve with maple syrup.

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2 Comments (+add yours?)

  1. Kamila
    Mar 25, 2015 @ 14:41:52

    Thank you for sharing all these amazing and truly delicious recipes! We’d be happy to build a partnership with such a dedicated food blogger and get you promoted at our official FB with over 22K followers. Please visit our website to learn more about the opportunities you may get with us: http://talktochef.com/howitworks/affiliates . Feel free to contact me at kamila@talktochef.com for any additional information.
    Thank you!
    Kamila

    Reply

  2. Brenda@Its A Beautiful Life
    Jan 04, 2015 @ 16:23:41

    Yum… those look marvelous!

    Reply

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