It’s been a great big pancake fest in our house over the past few days. After Paige got sick last week, Will caught a touch of sickness too … but then they both snapped out of it, all they wanted was copious amounts of ultra-fluffy, sweet, delectable pancakes. My pancakes. The special pancakes that Will and I make together.

For a long time, I have been trying to find an easy homemade pancake recipe that produced consistently light and fluffy pancakes. I hate pancakes that are dense and heavy. Forget thick ones … I want airy. This recipe developed with tweaking and experimenting. It all started with an okay recipe that I found in the Betty Crocker Cookbook. It had potential, but lacked the flavor explosion that I crave. I wanted these pancakes to be so good that you didn’t need any syrup or any other topping. These needed to stand alone.

They do.

Right about now, someone, somewhere is shaking their head wondering why I don’t just use a boxed mix and make it easier. Sorry, but easier isn’t better. And when it comes down to it, these don’t require much more work than tossing together pancakes from a box.

Plus, it’s a testament to their deliciousness that everyone always asks for seconds on these. Who knew homemade pancakes could be this good?

And if you are cooking with kids, this is an ideal recipe — There is plenty of room for little hands to add ingredients.

Blueberry and White Chocolate Buttermilk Pancakes
serves 4

1 large egg
1 cup flour (either whole wheat or all purpose — both work great)
1 cup buttermilk
1 tbsp sugar
2 tbsp vegetable oil
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup frozen blueberries
1/2 cup white chocolate chips

Crack the egg into the bowl of your stand mixer fitted with the whisk attachment. Beat on medium speed until light yellow and frothy, about 2 minutes.  Add flour, buttermilk, sugar, oil, baking powder, baking soda and salt to the mixer. Beat on low until just combined. Foldthe blueberries and white chocolate chips into the batter.

Preheat your griddle on the stove. It should be set at about halfway between medium and medium-low heat. Drop the batter in small rounds (I use either a full ice cream scoop or a 1/4 full ladle) onto the hot griddle and cook, flipping once, until golden brown on both sides.

Serve immediately. Devour.

Be Sociable, Share!

•