You will change your mind forever once you try these buttery and airy delights.
The key to light and fluffy pancakes are the combination of seltzer water and not over-mixing the batter.
I find using an electric frying pan cooks more even and allow more cooking surface.
Substitute half of the flour for whole wheat flour for a healthier version.
Blueberry Pancakes Instructions
Buttermilk Pancakes Step 1: Preheat the electric frying pan to 350° F.
Buttermilk Pancakes Step 2: In a medium bowl mix together the dry ingredients.
Buttermilk Pancakes Step 3: In another bowl whisk together the wet ingredients.
Buttermilk Pancakes Step 4: Combine the wet with the dry ingredients and whisk until just incorporated, you will have lumps, which is ok, they will cook out.
Buttermilk Pancakes Step 5: Spray the frying pan with pan release or melt some butter in the pan.
Buttermilk Pancakes Step 6: Using a ladle, ladle the batter onto the cooking surface to the size you prefer (silver dollar, jumbo etc.).
Buttermilk Pancakes Step 7: When the batter starts to bubble on the top and the edges begin to brown the pancakes are ready to flip.
Buttermilk Pancakes Step 8: Cook until golden brown on both sides and serve.
Blueberry Compote Step 1: In a small sauce pan combine all of the ingredients and simmer on medium-low heat.
Blueberry Compote Step 2: Stir often and simmer until the liquid starts to thicken or has a syrup like consistency.
Serve warm or cold.
Top Blueberry Compote Buttermilk Pancakes Kitchen Tools
Food Processor, Sauce Pans, Glass Containers
Chef Cynthia's Tips & Techniques: Blueberry Pancakes!