So as I mentioned on Monday, I headed home this past weekend for the holiday. I always go home for Easter, and even though we don’t really celebrate the holiday in a traditional manner, we always eat really well (naturally).
Every time I’ve gone home in the past few months, my mom has been making these insanely delicious blueberry buttermilk pancakes. I literally can’t get enough of them, they’re truly the best pancakes I’ve ever had. The key is in the buttermilk. It’s important to have really fresh, good quality buttermilk (my mom used this one ). Beyond that, you need to be really liberal with the butter when making these. Along with the butter in the batter, you’ll need several tablespoons to keep the pan generously coated while you’re frying up the cakes. My mom kept a stick right next to the pan, and in between each batch added another 1/2 tablespoon or so to the pan. This makes for a very indulgent pancake so if that scares you away, I urge you to save them for a special occasion and not skimp on the butter! Aside from that, she eliminates the sugar in the batter. There- that makes them a little better.
Here’s a few shots from that day. Do you have a favorite pancake recipe? Certainly send it my way if you do!
