After a week of hiatus, we are back! The past week has been so busy for us that we barely had time to cook, forget photographing or documenting our creations. I participated in my first 5km run (Color Me Rad), a fun run with my friends where people throw colored corn starch and gel paint at you as you run so that by the time you finish, it looks as if a unicorn threw up on you. It was really fun and for me, it was quite a major accomplishment seeing as I don’t run….
We also had a housewarming party to attend last week so dinner was already provided which was awesome 🙂 This weekend wasn’t as hectic so I took the time to make some fluffy blueberry pancakes for breakfast.
Another reason why I decided to make these pancakes was because I really wanted to use this amber maple syrup that we bought at our local farmer’s market a while back. It’s sooo good and I needed an excuse to have it again.
Pancakes are great but most of the time, we find that they’re quite dense. We did some research and was able to find a recipe that produced a fluffy pancake. The secret I believe is the use of buttermilk and baking powder!
The pancake was pretty easy to make. The batter was quite thick but it produced 4 large pancakes (I just don’t like the small hockey puck sized pancakes… if that’s the size of pancakes you normally eat then this will likely yield 8 pancakes)
Step 1: Add thick batter to a well oiled pan (griddle preferably but we didn’t have one) using a ladle and help define that round pancake shape using the back of the ladle. Top with freshly washed blueberries. Once you see tiny air bubbles form on the sides of the pancake, it usually is an indicator that your pancakes are ready to flip.
Step 2: Flip the pancake and see how nicely browned it is.
It’s sooo easy! I think we’re going to make banana pancakes next but that’ll require us to find some overly ripe bananas lying around. What type of pancakes do you like to make the most?