Prep 10 mins
Cook 20 mins
At summer’s end when I was growing up we all headed to the woods and fields surrounding our home, ice cream buckets held aloft, to pick the proliferation of wild blueberries that grew there in abundance. This was one of our favourite things to make with them.
- 2 cups flour
- 2 tablespoons caster sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 pinch ground nutmeg
- 2 large eggs
- 2 cups buttermilk
- 8 tablespoons butter, melted
- 1 cup fresh blueberries (wild are best, but failing that, cultivated will do) or 1 cup frozen blueberries (wild are best, but failing that, cultivated will do)
- Sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large mixing bowl.
- Put the eggs into a medium bowl and beat until frothy.
- Beat in the buttermilk, mixing well.
- Stir the buttermilk mixture into the dry mixture, mixing to combine.
- Stir in half of the melted butter.
- Heat a large cast iron skillet over medium heat. (if you are lucky enough to have one, if you don’t a large non-stick one will do)
- Treat the skillet with some of the remaining butter.
- Make 2 to 3 pancakes at a time by ladling 1/3 cup of batter for each pancake into the skillet, keeping about ½ inch between the pancakes.
- Scatter some blueberries on top of each.
- Cook until bubbles form on the tops of the pancakes and bottoms turn golden brown. (about 2 to 3 minutes)
- Flip over and continue to cook until the bottoms are golden and the centers are cooked through. (about 2 minutes more)
- Repeat process, greasing skillet each time with more butter.
- Keep pancakes warm in a slow oven until all are cooked.
- Serve with pats of butter and Maple syrup.
- Cooked bacon is heavenly with these!
These pancakes were awesome for a breakfast topped with Spicy Blueberry Sauce. What a joy it was to eat these. The pancakes were nice and fluffy and we enjoyed them, especially with the topping!