Annie’s Eats

Yesterday was our two year wedding anniversary. Unfortunately, because I am taking the boards in three short days we were not able to have much of a celebration. However, the nice thing about having a Memorial Day anniversary is that Ben was able to be home with me all day. Even though I studied most of the day, it was just nice to be together.

We decided to make blueberry buttermilk pancakes for breakfast, and we made them heart-shaped for our anniversary I bought this pancake mold from Crate & Barrel when it was on sale after Valentine’s Day, and I’ve been dying to use it ever since. This seemed like the perfect occasion. These pancakes were really delicious. I would highly recommend using fresh blueberries. I think it really made a difference. This recipe is from Williams Sonoma. We made a half batch since there were only two of us, but otherwise we didn’t change anything. Below is the recipe with original dimensions.

Blueberry Buttermilk Pancakes
Ingredients:
2 eggs
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
1 cup fresh blueberries
Confectioners’ sugar for dusting

Directions:
Preheat an oven to 200ºF.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.

Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

Dust the pancakes with confectioners’ sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.