If we’re being honest here, I have to admit that my husband does most of the cooking in our marriage. Occasionally I’ll prepare a simple weeknight dinner, and I can whip up a quick batch of scrambled eggs for breakfast, but my husband enjoys following (and creating his own) complicated recipes. So, I let him! After all, a wife should support her husband’s interests, right?

{image courtesy of author’s personal collection}

This past weekend, my husband discovered a carton of buttermilk and some blueberries in the refrigerator and a light bulb went off in his head. He scoured the internet for the perfect blueberry buttermilk pancake recipe, and the results were so delicious that I knew I needed to share it with you.

Now, it’s not the easiest pancake recipe out there (there’s some sifting involved), but it made some of the thickest, moistest, most delicious pancakes I have ever eaten. To make the pancakes “healthy,” my husband modified the recipe by using half all-purpose flour and half whole wheat flour. The original recipe called for 2 cups of all-purpose flour.

{image courtesy of author’s personal collection}

Blueberry Buttermilk Pancakes
recipe adapted from The Cookworks (A Food Network Canada show)

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/4 cup melted unsalted butter, plus some for frying
• 1 cup blueberries, fresh or frozen
• Serving suggestions: whipped cream and maple syrup

Directions:

1. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
2. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*.
3. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
4. Serve with a dollop of whipped cream and maple syrup.

*Cook’s Note: Over mixed batter will result in flat, heavy pancakes.