Best Pancakes Ever

This is the recipe I get asked for most often. People think it’s a big family secret that I hold dear and will never share. Here you go! It’s easy and delicious!

Most of my favourite recipes are a result of trial and error.

I cook breakfast pretty much every day and sometimes people are here for several days, so I need to have a good variety of breakfast options.

People ask for pancakes ALL the time. And when I serve them, they’re ALL gone. It is the recipe I get asked for most often.

I tried a lot of different recipes but this is the one that’s stuck. The 2 secrets are the buttermilk, which gives them a really lovely texture and flavour – and making the batter well ahead of time. I make mine the night before and leave it covered in the fridge overnight.

The basis of the recipe is from The Food Network.

BLUEBERRY BUTTERMILK PANCAKES

Ingredients:

• 2 cups flour, sifted
• 1/4 cup sugar
• 2 1/4 tspns baking powder
• 1/2 tspn salt
• 1/2 tspn baking soda
• 2 eggs
• 2 cups buttermilk
• 1 tspn pure vanilla
• 1 cup blueberries
• 1/4 cup unsalted butter, melted
• cooking spray for the griddle/pan

Directions:

In a large bowl mix dry ingredients

In a jug beat the eggs, add buttermilk and vanilla, add melted butter

Combine the dry and wet ingredients into a lumpy batter. Don’t overmix.

Let the batter sit for at least 30 minutes. I make mine the night before.

Spray a griddle with cooking spray, then add 1/3 cup sized dollops of batter onto the griddle. Press several blueberries into the top of each pancake prior to flipping.

Cook for 3 minutes each side at least.

Drizzle with maple syrup or hot blueberry sauce and serve!