SERVES 6 TO 8 (about 16 pancakes)
Blueberry pancakes on Sunday morning with sausages or bacon has been a tradition in my family for years. We used to serve them in summer only, but with fresh blueberries now available year round, they can be made any time. We always make our own batter from scratch, and our secret for the best blueberry pancakes is to use a combination of buttermilk and sour cream.
1 cup milk
1 cup buttermilk
¼ cup sour cream
3 tablespoons unsalted butter, melted
3 tablespoons sugar
¼ teaspoon vanilla extract
½ teaspoon salt
2 large eggs
1½ teaspoons baking powder
1½ teaspoons baking soda
2¼ cups all-purpose flour
1½ cups fresh blueberries (or 1 package frozen blueberries)
3 tablespoons cooking oil
Unsalted butter, softened or melted, for serving
Pure maple syrup, warmed, for serving
Put all ingredients except the flour and blueberries in a blender or food processor. Blend or process until thoroughly combined, about 2 minutes. At low speed in the blender, or pulsing the processor, add the flour slowly to form a smooth batter. Pour it into a large pitcher or bowl and let rest at room temperature 10 to 15 minutes.
Heat a griddle or large nonstick pan on medium-high heat and lightly oil. Fold the blueberries into the batter. Pour or ladle the batter onto the griddle without crowding to form pancakes of the desired size. When bubbles appear on the surface and the undersides look light brown, after about 3 minutes, use a spatula to flip the pancakes and cook until the other sides are light brown, about 2 minutes longer.
Serve immediately with butter and maple syrup.