Buttermilk Pancakes

Plain, blueberry, chocolate chip or all three at once.

Half the family likes blueberry and half likes chocolate chip, so we end up dividing the batter across two bowls and making both kinds. And sometimes I keep it plain so I can make a piggy or a heart, just for fun.

Ingredients

2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

For blueberry pancakes:
pinch of cinnamon
lemon zest from one medium lemon
blueberries

For chocolate chip pancakes:
1 cup chocolate chips, adding more or less to taste

Instructions

1. Break two eggs in a big bowl. Beat with an electric mixer or a whisk until frothy.

2. Mix flour, sugar, baking powder, soda and salt together in. a medium bowl and add to the eggs, mixing until moistened.

3. Add buttermilk, melted butter and vanilla and mix until mostly smooth. A few lumps are ok. If you are making blueberry pancakes, mix in cinnamon and lemon zest. If you are making chocolate chip, mix in the chocolate chips.

4. Heat a nonstick skillet or two on the stove. Melt some butter in the pan, and dollop spoonfuls of batter, gently spreading each one out in a circular shape with the back of the spoon.

5. For blueberry pancakes, dot a few fresh blueberries on the top of each pancake.

6. Cook for a few minutes until underside is golden brown, then flip and continue cooking other side until golden brown. Blueberry pancakes need a little extra time so you don’t get doughy bits between the blueberries.

7. Serve hot, with syrup and fresh strawberries on the side.