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 🙂
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.