Ingredients:

  • 250g All-purpose flour
  • 30g Granulated sugar
  • 10g Baking powder
  • 3g Baking soda
  • 3g Fine sea salt
  • 475ml Full fat buttermilk
  • 2 Large eggs
  • 60g Unsalted butter
  • 5ml Pure vanilla extract
  • 190g Blueberries
  • 10g Butter or oil for greasing the pan

Instructions:

  1. Combine the 250g flour, 30g sugar, 10g baking powder, 3g baking soda, and 3g salt in your large bowl. Note: This ensures the leaveners are evenly distributed.
  2. In a separate pitcher, whisk the 475ml buttermilk, 2 eggs, 60g melted butter, and 5ml vanilla.
  3. Pour the wet into the dry. Stir until just combined and still slightly lumpy.
  4. Let it sit for 5 minutes. Note: This allows the flour to hydrate and the bubbles to form.
  5. Gently fold in the 190g blueberries using a spatula.
  6. Add 10g butter or oil to the pan over medium heat until it sizzles and foams.
  7. Ladle about 1/3 cup of batter per pancake onto the hot surface.
  8. Cook for about 2-3 minutes until bubbles form and stay open on the surface.
  9. Carefully turn the pancake and cook the other side for 1-2 minutes until golden brown and firm to the touch.
  10. Transfer to a plate and top with your favorite syrup.