Best Blueberry/ Buttermilk Pancakes

Vietnamese food

    Pancake is a flat cake cooked in a frying pan or griddle and considered America’s breakfast food.  When I first came here nearly 20 years ago, I asked my brother stopped at a pancake house just because of the picture on the sign looked like “Banh Xeo”.  The order came with a mile high pancake stack  with butter, honey, syrup, and jam on the side.  There is too much of a serving and too different for my taste bud.
      However, my kids are growing up here breathing the same air, eating the same food with their classmates. I am slowly adapted and expanded my “foodie” knowledge through them.  Our after school conversation were filled with enormous information about the day and food is an important subject.  Mom, do you know…? What did you have at school today? Mom, we had rice Mexican style but they were ..? etc. God bless me having two sweet children.  They have always taught me, changed me, challenged and shaped me continually, always for the better.
     That is the reason this post as other “Non -Vietnamese food” is appeared in “Vietnamese Soul Food” because I do not want to feed  my kids frozen pancakes all the times and they can make pancakes like Mom’s.  This recipe based on Best Buttermilk pancake of Cook’s Illustration and can be easily half, double. The amount of leavening agents is less than Pillsbury’s  by one half (1/2) but produces light and fluffy pancakes. Omit sour cream if not available-the pancakes still good. Less is more sometimes. Right? Find out for yourself if you haven’t using this recipe yet.

Make 4 servings: 
2 cups (10 oz) all-purpose flour (bleach Gold-Medal)
2 Tbs sugar
1 tsp baking powder(aluminum free double-acting)
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 Tbs unsalted butter, melted in microwave and cooled briefly,
Vegetable oil for griddle or nonstick pan (12 inch)
Pure maple syrup, jam, butter for serving
Fruit for garnish (optional)

  1. In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.  In another bowl (use a large glass measuring Pyrex cup if you can) whisk sour cream, eggs together first.  Then whisk in buttermilk to egg/cream mixture until smooth. Pour wet to dry ingredients, gently whisk/stir until almost incorporated.  Add melted butter and mix just until the batter evenly moist-large lumps disappear.  Do not overbeat . Batter will be slightly thick and lumpy.  A few streaks of flour is ok.  Set aside for 10 minutes.
  2. Preheat a griddle to 350 oF .  (If you are in such a hurry 375 oF is ok too) or large nonstick pan over medium high heat.  Lightly grease griddle/pan with  a thin layer of oil.  Work in batches, pour 1/4-1/3 cup batter onto the griddle/pan 1 inch apart. Cook undisturbed until bubbles rise to surface and begin to break, and the edges start to dry, 2-3 minutes.  Check underside of one pancake to make sure it is nicely brown.  Then flip with a thin, wide spatula.  Cook 1-2 minutes longer until second side is golden brown.  Repeat with remaining batter.  Serve immediately or keep them warm on wire rack/single layer in warm oven until finish remaining the batter.
  3. Cooked  pancakes, sealed in freezer bag, will keep up to 2 days in the fridge and 1 month in freezer. Frozen pancake can be reheated 5 minutes in 350 oF oven.

*Note:
-Sourcream can be omit if not available and the batter will become slightly thinner but still produce good pancake.
-Blueberry buttermilk pancakes:  1 cup fresh blueberry can be fold in the batter at the end before resting. If use frozen blueberry, add about 1 Tbs into each pancake on the griddle to prevent blue color pancakes.

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