It’s Sunday morning and who doesn’t love blueberry pancakes for that special lazy Sunday breakfast with the family? I can definitely deal with both! That’s what weekends are for!
As a child growing up, I don’t recall having pancakes that often but I do remember we did have them and, as you can imagine, they were quite a treat. We’d load ours with pecans not blueberries! And then we’d pile on the butter and of course, syrup. Not any ole syrup, mind you, but pure cane syrup. It was called Daddy Buck’s. I just Googled it and much to my surprise, it was made locally in the Florida panhandle in a town called Graceville by a company called Barker Syrup Company. Who knew? I had no idea. I assumed Mom picked it up at the grocery store, which she may have, but I didn’t know it was as local as Graceville. Unfortunately, I can’t find any confirmation that the Barker Syrup Company is still in business or that you can still purchase Daddy Buck’s. If anyone out there knows, please post a comment.
Anyway, as I said, I was raised on cane syrup and never even tasted maple syrup until my adult years. I do love pure maple syrup though – it is definitely the choice I make these days. It’s expensive, but it is oh so good and well worth it. I always have some in the fridge. Pure maple syrup. No Mrs. Butterworth’s or Aunt Jemima for this girl! Only the good stuff!
You may have heard that maple syrup has many redeeming health qualities (read about them here) and is said to be better for you than local honey. It’s true! So, with that being said, why not have pancakes more often? And not just any pancakes, but some loaded with blueberries, butter, and that wonderful, pure maple syrup. You can’t go wrong with that combination!
- 2 cups All purpose flour
- 2 tablespoon Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 cups Buttermilk
- ¼ cup Sour cream
- 2 Eggs
- 1 cup Fresh Blueberries
- 3 tablespoon Unsalted butter, melted and cooled slightly
- 1 teaspoon Vegetable oil
- Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.
- Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.