Not to be a pancake snob, but there's just something about placing the blueberries in the pancake that hasn't quite appealed to me. You can mix them in the batter, but the pancake experts say that thats no good.. So you're left sprinkling them over the batter rounds on the griddle. And I'm not quite an expert perhaps, but that doesn't seem to do justice either for the pancake nor the berries.
So how do I get around it? The perfect answer of cooking the berries with the syrup. A dollop of whipped cream and you have an All-American breakfast that will leave you with memories of going out to the diner for breakfast as a child. In my case it brought back memories of our Saturday morning road trips to the Belgrade Bakery that we made quite often. Also the memories of all of the cookie jars that lined the walls and the sadness that we felt when we arrived one morning to find that our morning happy place was no longer open.
Because I seldom have buttermilk on hand, I wrote the recipe for the more common refrigerator staple, milk. If you do by the grace of glory happen to have buttermilk, omit 3/4 milk and the lemon juice and instead use 3/4 cup buttermilk.
Lastly, when you're at the grocery store, pick up a half-pint of Organic Valley whipping cream. There's no need to sweeten it and until you try it, you'll never believe the depth of flavor than that of what you've experienced before.
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup additional milk
|Add of course I just had to make a Jr. sized plate too!|