Buttermilk Pancakes

Ingredients

0 of 11 out on the counter

• 1 cup all-purpose flour, spooned and leveled
• 1 cup plus 1 tbsp whole-wheat flour, spooned and leveled
• 1 tbsp sugar
• 1 tsp low-sodium baking powder
• ½ tsp baking soda
• A pinch of salt
• 1 large egg
• 1¾ cups plus 2 tbsp buttermilk
• 2 tbsp olive oil
• 1 tsp olive oil, for the pan
• 2 cups fresh or frozen blueberries, for the top

All set! Everything is out. Time to bake.

Method

1. 1Into a large bowl put both flours and the sugar, then the low-sodium baking powder, the baking soda and the pinch of salt, and whisk to blend.
2. 2In a jug, whisk the egg, buttermilk and olive oil. Pour it over the flour and stir with a spatula until just mixed. Small lumps are fine.
3. 3Heat a skillet or griddle over medium heat and wipe it with a thin film of the pan oil on a paper towel.
4. 4Scoop ¼ cup of batter for each pancake and leave room between them. Cook about 2 minutes, until bubbles pop on top and the edges look set.
5. 5Flip and cook 1 to 2 minutes more, until golden and the middle springs back. Wipe the pan with a few more drops of oil between batches; the pan oil mostly stays on the paper towel.
6. 6Keep the finished pancakes on a rack in a 200 °F oven while you cook the rest. Makes 12. Serve 3 to a plate with ½ cup of blueberries on top, in place of syrup.