BUTTERMILK PANCAKES

SIMPLE AND CLASSIC PANCAKES DONE RIGHT.

SKILL LEVEL: BEGINNER | QUANTITY: 6-8 PANCAKES

---

---

LISTS

GROCERY LIST:

• 1 stick | Unsalted Butter (includes extra butter for topping)

• 2 large | Eggs

• 1 ¼ cups | Buttermilk

• ½ cup | Granulated Sugar

• 1 ⅓ cups | All-purpose Flour

• 1 ½ teaspoons | Cornstarch

• 1 teaspoon | Kosher Salt

• 1 teaspoon | Baking Soda

• 1 teaspoon | Baking Powder

• 1 teaspoon | Vanilla Extract

• ½ cup | Vegetable or Canola Oil

• 1 cup | Blueberries

• 1 cup | Maple Syrup

KITCHENWARE:

• Large Skillet or Cast Iron Griddle

• 18x13-inch Baking Sheets

• Small Mixing Bowl & Medium Mixing Bowl

• Measuring Spoons & Cups & Whisk

---

PREP

Helpful tips!

• Substitute blueberries for any other fresh berries such as strawberries, raspberries or blackberries.

• Double, triple or quadruple the recipe for more pancakes.

• Add berries or chocolate directly to the batter, just remember to toss add-ins in flour to avoid sinking.

---

BAKE

TOPPING:

• 1 cup | Blueberries

• ¼ cup | Granulated Sugar

• ¼ cup & 1 tablespoon | Water (divided)

• 1 ½ teaspoons | Cornstarch

PANCAKES:

• 2 tablespoons | Unsalted Butter

• 2 large | Eggs

• 1 ¼ cups | Buttermilk

• 1 teaspoon | Vanilla Extract

• 1 ⅓ cups | All-purpose Flour

• 1 teaspoon | Baking Soda

• 1 teaspoon | Baking Powder

• 1 teaspoon | Kosher Salt

• 3 tablespoons | Granulated Sugar

• ½ cup | Vegetable or Canola Oil

1. Line baking sheet with parchment paper.

2. Preheat oven to 200° F and place rack in the center of oven.

3. Wash blueberries. Combine blueberries, sugar and water in medium saucepan over medium-low heat. Simmer for about 10 minutes. While simmering, mix 1 tablespoon of water with cornstarch and set aside. Add cornstarch mixture to blueberries. Mix, reduce heat to low and reduce, about 5 minutes. Remove from heat and set aside to cool at room temperature.

4. Melt butter and whisk together with eggs, buttermilk and vanilla extract in small mixing bowl. Set aside.

5. Whisk flour, baking soda, baking powder, salt and sugar together in medium mixing bowl. Pour wet ingredients into dry ingredients and mix together until just combined. Don’t overmix, some lumps are okay.

6. Heat skillet or griddle over medium heat and brush with about 1 tablespoon of oil. Scoop and cook about ⅓-cup batter per pancake, about 2-3 minutes per side. Place finished pancakes in oven to keep warm. Continue to rebrush skillet or griddle with oil as needed.

7. Serve warm with blueberry compote, maple syrup and butter.