Blueberry Buttermilk Pancakes Recipe - flour

Method

• Heat the oven to 200 degrees 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 frying pan, seasoned cast iron skillet, or 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 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.
• Evenly sprinkle each pancake with 1/4 cup (for 6-inch pancakes) or 2 tablespoons (for 4-inch ones) of the blueberries.
• Cook until little bubbles appear on the pancakes surface 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 warm.
• Repeat with the remaining batter, oiling the pan as necessary.
• Serve with butter and maple syrup.