And the gold medal for Ultimate Summery Breakfast goes to this recipe for Blueberry-Buttermilk Pancakes! These easy-to-make hotcakes (as my Grandma used to call them) are tender and fluffy, and dotted with juicy, freshly-picked blueberries. Dang, they’re good! We had them most recently for one of our camping breakfasts last weekend. The dappled morning sunlight of the forest and the crackling campfire only added to the enjoyment of our pancake experience.
For camping or to simplify prep for morning cooking just mix together the dry ingredients (flour, sugar, baking powder, baking soda, salt) and put in a large sealed container (which I mixed the batter in, too). When it comes time to whip up the pancakes, beat or whisk the wet ingredients together (eggs, buttermilk, melted butter, vanilla). Mix the wet ingredients into the dry ingredients but don’t overmix…you don’t want tough pancakes. Here’s a checklist for what you’ll need for camping: pancake ingredients (see recipe), bowl or container for making batter, whisk, ladle for scooping batter, spatula, large frying pan (nonstick works great), small pan for melting butter (or do it in the frying pan before cooking the pancakes), camp stove and fuel, plates, utensils, printed copy of recipe (so you have directions to follow).
If you’re making the pancakes for more than 4 people just double the ingredients. Serve the pancakes with real maple syrup. Enjoy!
-recipe from Williams-Sonoma Kitchen
Prepare these pancakes when fresh blueberries are in season, from late spring through late summer. When making the batter, take care not to overmix it, as too much stirring will develop the gluten in the flour and result in tough pancakes. Makes about 16 pancakes; serves 4.
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
1 cup fresh blueberries (get a pint of berries in case you need more)
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving
Preheat an oven to 200ºF.
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.
Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
Dust the pancakes with confectioners’ sugar and serve warm with butter and maple syrup.