We have a winner.
"Sarah Winchester, come onnnnn dowwwnnnnn!!"
Sarah was lucky commenter #8 on my giveaway post last week and wins a delectable Chocolate Lover's Baking Bag from Fretzels by Jill. Delightful!
I actually "know" Sarah through her super cute cousin Blythe who works in my office. Blythe introduced me to Sarah's gorgeous blog and I can't get enough of her photographs. Check her out! (And Sarah - Congrats! Let me know where I can send the goodies)
This week has been a departure from my last few. I purposefully un-scheduled myself and have had a couple nights of needed relaxing. I went for a run. I caught up on DVR. I painted my toes. I read my book (LOVING the Dragon Tattoo series). And I am now actually fairly zen. It's amazing what a little time for yourself can do :)
The recipe I'm sharing is one that's pretty relaxing in and of itself. Comfort food, I tell you. There's nothing wrong with it. Last weekend I woke up on Sunday and was in the mood for nothing other than big, fluffy pancakes. And not the Bisquick kind. What can I say, it was just one of those days. So I searched around and found some delicious looking pancakes on Smitten Kitchen. They're Martha (of course) but they're the best from-scratch pancakes I've made, and the fresh blueberries added just enough sweet and tart.
Trust me on this one - these puppies are a must for a summer Sunday in the near future. I'd even add some fresh lemon juice to the batter next time for extra tang.
Best Buttermilk Pancakes
Adapted from Martha Stewart from SmittenKitchen
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
3 tbsp. sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tbsp. unsalted butter, melted, plus 1 tbsp. extra for brushing griddle
1 cup fresh blueberries
Preheat skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tbsp. melted butter, and whisk to combine. The batter should have small to medium lumps.
Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining butter onto the griddle.
Using a 1/2 cup, pour the batter in pools 2 inches apart. Arrange a handful of blueberries over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter. Serve warm with syrup, sprinkled with powdered sugar.