Blueberry Pancakes

Ingredients

• 1.5 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp fine salt
• 1.75 cups buttermilk
• 1 large egg – beaten
• 3 tbsp unsalted butter – melted and cooled
• 1 tbsp neutral oil – for greasing skillet or griddle
• 1.25 cups blueberries – fresh or frozen
• unsalted butter – for serving
• maple syrup – for serving

Instructions

1. Heat the oven to 200°F to keep pancakes warm (optional). Place a baking sheet inside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the buttermilk, beaten egg, and melted unsalted butter until smooth.
4. Pour the wet mixture into the dry ingredients and whisk gently just until combined; a few small lumps are fine. Let the batter rest 5–10 minutes to hydrate and aerate.
5. Heat a nonstick skillet or griddle over medium heat until a drop of water skitters, 3–4 minutes. Lightly brush with the neutral oil.
6. Pour 1/4 cup batter per pancake onto the skillet, spacing them apart. Immediately scatter blueberries over each pancake, distributing evenly.
7. Cook until the edges look set and bubbles rise and begin to stay open on the surface, 2–3 minutes. Flip and cook until golden brown and cooked through, 1–2 minutes. Transfer cooked pancakes to the warm oven and repeat with remaining batter, lightly oiling the pan as needed.
8. Serve warm with unsalted butter and maple syrup.