Melt 4 tablespoons butter in the bottom of a large bowl; let cool. Whisk in sugar, eggs, then 2 cups buttermilk. Sprinkle surface of batter with salt, baking powder, and baking soda and mix thoroughly (whisking it a bit more than seems necessary), scraping down bowl when you’re done. Add flour and stir just until combined; small to medium-sized lumps are fine. If the batter seems too thick, add more buttermilk, a drizzle at a time, until you get the consistency you want. The thinner the batter, the flatter the pancakes.
Heat an electric griddle, if using, or place a griddle pan or other large skillet over medium heat. Test your pan by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Add a pat of butter to the pan and swirl it around evenly by tipping the pan or by using a pastry brush.
For 3-inch pancakes, as shown here, spoon about 2 tablespoons of batter per pancake (or you can use a medium cookie scoop) For 6-inch pancakes, use a 4-ounce ladle or 1/2-cup measure. Pour the batter in pools 2 inches apart. Arrange a bunch of blueberries over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and look slightly dry around the edges, about 2 1/2 minutes, flip each over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden underneath, about 1 to 2 more minutes.
Transfer pancakes to a serving platter. Or, if you’d like to keep them as warm as possible, to a baking sheet in a 200-degree oven. Repeat the process with more butter and remaining batter.
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|Serving Size: 1 Serving (1657g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2147 (59%)|
|Amt Per Serving||% DV|
|Total Fat 238.6g||318 %|
|Saturated Fat 150.7g||754 %|
|Monounsaturated Fat 62g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 646.1mg||199 %|
|Sodium 12723.2mg||439 %|
|Potassium 1547.1mg||41 %|
|Total Carbohydrate 364.6g||107 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 361g|
|Protein 33.2g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3640
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