Blueberry Buttermilk Pancakes

Name: Blueberry Buttermilk Pancakes
Yield: makes 16 pancakes
Ingredients: 2 tablespoons sugar; 4 cups all-purpose flour; 5 teaspoons baking soda; 2 1/2 teaspoons kosher salt; 4 extra-large eggs; 3 1/2 cups buttermilk; 5 tablespoons unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes; 2 cups fresh or frozen blueberries

December 14, 2011

A generous measure of blueberries—two full cups—ensures a juicy mouthful of berries with every bite. Use fresh berries when they are in season, or frozen if fresh seasonal berries are unavailable. There is no need to thaw frozen berries before using them. You can keep the cooked pancakes, loosely covered with a clean kitchen towel, for 15 minutes in a 200°F oven. Serve with Roasted Asparagus and Leek Frittata (page 96).

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