To me, there are few talents in life quite as important as being able to whip up a good, satisfying breakfast at a moment's whim. I mean, if everyone went around making pancakes for each other on lazy Sunday mornings, the world would be a better place. It's just a fact. Which is why I'm trying out new pancake recipes and improving on old ones on a pretty constant basis.
This classic Martha Stewart recipe for blueberry pancakes is easy as can be, and best of all, it can be executed as soon as the mood strikes, unlike other recipes that sometimes require that you refrigerate the batter overnight. Pancake-making needs a little room for spontaneity, in my humble opinion. xo
From Martha's American Food, by Martha Stewart
1 3/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted, plus more, softened, for skillet and serving
2 tablespoons plus 2 teaspoons neutral-tasting oil, such as safflower
1 cup fresh blueberries, plus more for garnish
Pure maple syrup, for serving
Sift together flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, eggs, vanilla, melted butter, and 2 tablespoons oil to combine, then whisk into flour mixture (do not overmix, batter should be slightly lumpy). Fold in blueberries.
Heat 1 teaspoon softened butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches, pour in 1/3 cup batter per pancake. Cook until small bubbles form on the surface, about 3 minutes. Flip; cook until underside is golden brown, about 3 minutes. Add more butter as needed between batches. Serve warm with butter and syrup, garnished with additional blueberries.