I think I'll do this in two parts... breakfast now, dinner later. For a long, long time, I had a bit of a food-crush on Donna Dooher... you may have seen her.. she has that show Cookworks on the Food Network... mind you, its not on as much as it used to be (that, or I'm not watching enough television), but she's lovely and Canadian and has that awesome tilt to her voice that you associate with Canada-dwellers. Anyway, her pancakes are to die for! You can get the recipe online, or you can get her book.
I made them this morning with some bacon and we actually had breakfast at the table, rather than in bed. You'd think that on a holiday, that would be the other way around, but we're breakfast-in-bedders... My tweak on this one is that I hold the melted butter out from the wet ingredients, mix wet and dry, and then mix in the butter. I don't like what the wets look like, the cold buttermilk cools the melted butter, so its all weird and lumpy. Doesn't seem to hurt the pancakes. Enjoy!
Blueberry Buttermilk Pancakes
From Out to Brunch: At Mildred Pierce Restaurant, by Donna Dooher and Claire Stubbs
2 cups all-purpose flour
¼ cup sugar
2 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
*Cook's Note: Over mixed batter will result in flat, heavy pancakes.