Fluffy pancakes studded with fresh, plump blueberries and drizzled with Vermont maple syrup- little clouds of deliciousness. Inspired by Williams Sonoma’s recipe.
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 3/4 cups milk
2 tablespoons melted butter, plus more for pan
1 1/2 cups blueberries (fresh or frozen- if frozen, don’t let thaw)
butter, maple butter, cinnamon, maple syrup
- In a large bowl sift together the flour, sugar, baking powder, baking soda and salt. Stir until well mixed.
- Pour the eggs, the milk and the 2 tablespoons melted butter into the dry ingredients, then gradually whisk from the center outward, until the ingredients are well combined but still a little lumpy; do not over mix! You don’t want heavy pancakes!
- Very gently stir in the blueberries. The batter will be quite thick.
- Preheat a nonstick pan over medium-high heat until a drop of water flicked onto the surface evaporates instantly. Brush griddle with butter using a paintbrush. Ladle rounds of batter onto the griddle.
- Cook pancakes until golden on both sides, flipping as needed.
- Keep pancakes warm in the oven at 200ºF until ready to eat.
- Serve pancakes on warmed plates and top with whipped butter, cinnamon, maple syrup or your favorite toasted nuts.
