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Blueberry Buttermilk Pancakes

From
Ottawa County grows more blueberries than any county in Michigan. You can pick them fresh
Mid-July through August in fields nearby while visiting Pigeon Creek Inn.
2 cups all-purpose flour
4 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup buttermilk
1/2 cup milk
2 egg yolks
2 egg whites
4 tablespoons unsalted butter, melted
Canola oil for brushing griddle

Pre-heat griddle to 375 F

Whisk together flour, sugar, kosher salt, baking powder, and baking soda in a large bowl. Pour buttermilk and milk into 4 cup liquid measuring cup.
Whisk egg whites into milk mixture. Mix yolks with melted butter, then add to milk mixture. (Make sure melted butter is not too hot or you will cook egg yolks.) Dump wet ingredients into dry ingredients all at once and whisk until just mixed.

Brush pre-heated griddle generously with canola oil. Pour batter with 1/3 measuring cup, 1/4 cup at a time, onto griddle, making sure not to overcrowd. Immediately drop 5 to 10 blueberries onto top of each pancake. When pancake bottoms are brown and top surfaces start to bubble, flip pancakes and cook until browned. Stack 3 pancakes on top of each other and serve hot with maple syrup and a little butter.

As an alternate to blueberries, use 1/8 in slices of banana.

You can enjoy these pancakes for breakfast at the Pigeon Creek Inn, or learn to make them hands on with a cooking lesson in our gourmet kitchen.