My boys are starting to give me their input when we are at the grocery store. This week at Costco, they begged me to buy blueberries, so I did, and a Costco supply of blueberries of course meant blueberry pancakes for breakfast. I have a bunch of pancake recipes I use. I usually make something with whole wheat flour, or oats or something to make them feel slightly healthier. But this morning, I wanted white floury delicious blueberry pancakes. My favorite batter for that is Martha Stewart’s buttermilk pancake recipe. And while it works deliciously with blueberries, in this house, our favorite version is peach pancakes. This is a trick I learned from my Grandma who claims she learned it from my Dad’s Grandma Hertha (who was German by decent) and famous for her peach pancakes. Whenever I go out to visit Grams, she usually makes me peach pancakes. She usually just buys the canned peaches that come in glass jars and slices them real thin and lays them on top of the pancake batter as it is cooking. I just use fresh peaches from my peach tree when they are ripe and sprinkle them with a little powdered sugar after they are finished cooking. That is the most divine way to use this recipe I swear!
MARTHA BUTTERMILK PANCAKES
- 2 C all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp sugar
- 2 large eggs, lightly beaten
- 3 C buttermilk (I don’t often have buttermilk on hand so this is usually 3 Tbsp of lemon juice or white vinegar and then milk to make up the rest of the 3 C)
- 4 Tbsp melted butter
- Heat electric griddle to 350-375 degrees.
- Whisk flour, baking powder, bakin soda, salt and sugar in a medium bowl.
- Add eggs, buttermilk, and melted butter. Whisk to combine. Batter should have small to medium lumps.
- Brush the griddle with butter (I usually just take a stick of butter and rub it over the top of the griddle real quick) and then ladle pancake batter in 1/2 C size portions.
- Top with topping of your choice.
- When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes), flip over and cook until golden on bottom (about another minute).
- You can keep finished pancakes in the oven at 175 degrees to keep them warm if desired.
*Martha suggests trying the following topping combinations (laying these toppings on top once batter has been poured out): dried cherry or raisins plumped in fruit juice, chopped toasted pecans or walnuts, granola, sliced bananas, sliced peaches or pears and ground cardamom, apples and ground cinnamon, fresh raspberries or blackberries, poppy seeds and lemon zest.