This is a versatile pancake, lending itself to many variations. The addition of buttermilk, which is low in fat because it is made from skimmed or partly skimmed milk, adds a slightly tangy flavor and an extra-tender texture.
1⅓ cups all-purpose flour
¼ cup whole-wheat flour
1 tablespoon sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
1½ cups buttermilk
2 large eggs, at room temperature
3 tablespoons butter, melted
2 cups fresh or frozen blueberries
Butter & maple syrup or honey, for topping
Preheat the oven to 200°F. In a medium-size bowl, combine both flours, the sugar, baking powder, and baking soda.
In a small bowl, whisk together the buttermilk, eggs, and butter. Pour this mixture into the dry ingredients, stirring to form a smooth batter. Fold in the blueberries.
Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.
Stir the batter. For each pancake, pour about ¼ cup batter onto the hot griddle. Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are golden brown. Transfer the pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.
Transfer the pancakes to warmed serving plates and top each serving with butter and syrup. Makes 10 to 12 pancakes.
Raspberry Buttermilk Pancakes: Prepare the batter according to the recipe, but fold in 2 cups fresh, or frozen, raspberries instead of blueberries. Cook as directed.
Banana Buttermilk Pancakes: Prepare the batter according to the recipe, but fold in 2 cups thinly sliced bananas instead of blueberries. Cook as directed.