I really liked this recipe because I didn't have to go out and find low-fat buttermilk as it suggested so often when searching for pancake ideas. You can use frozen blueberries if they aren't in season. These have a wonderful toothy texture and are really tasty.
- The 1/3 cup batter per pancake makes pretty big ones which are a little hard to flip without losing a chunk of them off to the side of the spatula. Probably 1/4 cup batter per pancake would be easier.
- It can be tricky to get the heat right. It may be better to use medium heat and be patient rather than high heat then turning it down. When a sprinkle of water dances, the heat is right. Do a test pancake to make sure it browns and doesn't burn.
- This batter is thick enough that you could make animal shapes if you wanted.
Servings: 9 big pancakes