INGREDIENTS:
2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and slightly cooled
Vegetable oil
2 cups fresh blueberries
Powdered sugar, if desired
Butter and maple syrup, for serving
METHOD:
Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet on the rack.
Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined.
Place the buttermilk, eggs, and melted butter in a medium bowl and whisk until evenly combined.
Add the buttermilk mixture to the flour mixture and stir with a spoon or rubber spatula until the flour is just incorporated and no streaks remain, about 20 strokes. (The batter will be lumpy.) Let rest for 5 minutes.
Heat a large griddle over medium heat for about 4 minutes. (Test to see if the pan is hot enough by sprinkling a few drops of water in it – if the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.) When the pan is ready, use a paper towel to coat it with a thin film of vegetable oil.
Ladle the pancake batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes, leaving at least 1 inch in between. Sprinkle each pancake evenly with 1/4 cup (for large pancakes) or 2 tablespoons (for small pancakes) of the blueberries.
Cook until little bubbles appear on the surface of the pancakes and the bottoms are golden brown, about 3 to 4 minutes. Flip and cook the second side until the bottoms are golden brown, about 2 minutes more. Transfer the pancakes to the baking sheet in the oven to keep them warm.
Repeat with the remaining batter, oiling the pan as necessary.
Plate pancakes and give each serving a dusting of powdered sugar. Serve with butter and maple syrup.
YIELD: 16 small pancakes or 8 large pancakes
