Also, because they're so thick, I find I have to play with the heat a little to make sure the outsides aren't burnt and the insides are cooked. I turn the heat down a bit after flipping to avoid the dreaded "sashimi pancake".
- 1 1/3 cups all purpose flour
- 3 tablespoons sugar (I reduce this to 1 tbsp)
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/4 cups buttermilk (sometimes a bit more if the batter is really thick)
- 2 large eggs
- 2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
- 2 cups fresh blueberries
- Pure maple syrup (Ha, like Canadians would use anything else)
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. Fold in berries.
Heat large nonstick griddle or skillet over medium 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.