A fabulous BYU_IDAHO u-tube treat and perfect pancakes will have you smiling. Just in time, tomorrow is National Pancake Day, some of you who like to make Caramel Syrup have asked me how to make a really light and fluffy pancake. Well it's really simple, don't over mix the batter. A few small to medium lumps are a beautiful thing when creating pancakes and muffins.
I believe a big bowl of fresh blueberries that burst when you flip the pancake on a hot griddle make for the perfect pancake. Go ahead, drizzle with Caramel Syrup or delectable warmed pure maple syrup for a phenomenal start to your day!
Meet Dustin, our first official house guest. He joined us over the President's Holiday three day weekend and we had such fun. Last trimester before we moved from Rexburg to Boise, I took a Visual Media 130 class at BYU-IDAHO. The class was awesome, my teacher Caryn Esplin, superb and I learned so much. Dustin and his business partner, Kris, literally saved my bacon! They were both so patient, kind, helpful and knowledgeable, working as TAs in class, and tutoring me outside of class. I provided them with sustenance, (blog treats) and it was a win-win. Kris is off track right now, working in New Hampshire, but Dustin is a full time student, working hard. He needed a break and we were so glad he came to see us, making for such a memorable holiday.
I made my Best Buttermilk Blueberry Pancakes, and Dustin took down almost 2 stacks! He is quite an appreciative eater ;D Before we knew it our wireless printer was all hooked up and my MacBook had an awesome new toolbar, talk about love!
Serve with lots of love...and if you're needing Somebody to Love, while dining on pancakes,
CLICK HERE for an entertaining treat created by some amazing BYU-I students!
Best Buttermilk Blueberry Pancakes
Makes nine 6-inch pancakes
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons butter, melted (1/2 teaspoon for griddle)
- 2 cups fresh blueberries
Test griddle to make sure it is hot and ready. Brush with butter or oil. Wipe off excess. Pour about 1/2 cup of batter on hot griddle. When pancakes have bubbles on top and are slightly dry around the edges, (about 2-1/2 minutes) flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter. Serve warm with hot syrup.
Note: This recipe doubles and triples well!
Sending hugs to all!