When I was a very little girl, my mother would get up extra early on weekend mornings and make pancakes. Her pancakes, as with all the food she cooks, were perfect. They were golden rounds of puffed up goodness that I would happily drench in maple syrup. No matter what was happening in our household, I always knew that my mother would make those pancakes for me. And I loved her for it.
Several years ago, when I first made Mrs. Biederhof’s Blueberry Buttermilk Pancakes, I was surprised as I watched my mother eat them. Her eyes lit up and her face took on the look that I must have had on my face when she would make her pancakes for me. So every Mother’s Day I must make these pancakes for my mother. They are gorgeous and fluffy and fat … and they taste the very best when you smother them in butter and the very best maple syrup you can find.
Because I’ve made these for my mother I hope you’ll forgive my use of blueberries at this time of year which is decidedly not eating locally. We’re still a ways off from blueberry season in Ontario. But hey … it’s for my mom!
Happily, this pancake recipe comes from my favourite brunch book, the same one that I’ve chosen as the Flavour of the Month: Out to Brunch from the restaurant Mildred Pierce. If you ever have the chance to visit the restaurant and order these pancakes, please do. You will not be sorry.
In the meantime, I’m off to give my mother a big hug and wish her a Happy Mother’s Day.
And I send those same wishes to all of you and to all the wonderful mothers out there!
Mrs. Biederhof’s Blueberry Buttermilk Pancakes
Adapted from Out to Brunch by Donna Dooher and Claire Stubbs.
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2-1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 cup fresh blueberries
- unsalted butter to cook the pancakes
- In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
- In another bowl, combine the eggs, buttermilk and melted unsalted butter and mix well.
- Add the wet ingredients to the dry ingredients and mix gently, preferably with a spatula, just until the ingredients are all wet. The batter should be lumpy. Do not over mix!
- In a pan, melt 1 or 2 tablespoons of butter over medium-low heat. Ladle the batter into the pan 1/3 of a cup at a time. Depending on the size of your pan you can make 2 or 3 pancakes at a time. If you want smaller pancakes use less batter.
- Sprinkle the blueberries over the pancakes and cook until bubbles appear along the edges and surface of the pancakes. The edges will begin to brown slightly (should take 2 or 3 minutes).
- Carefully flip the pancakes and cook for an additional 2 or 3 minutes.
- Serve the pancakes with butter and maple syrup.
Note: This recipe will make 12 pancakes. Remember not to over mix the batter and do not cook over very high heat or the butter will burn.