Chef David English
Cobalt, New Orleans
Yield: 20 pancakes (5 to 6 servings)
All-purpose flour 2 cups
Baking soda 1-1/2 teaspoons
Baking powder 1-1/2 teaspoons
Salt 1/2 teaspoon
Large eggs 2
Buttermilk 2-1/2 cups
Butter, melted 1/4 cup
Fresh blueberries, rinsed, drained 1 cup
Oil as needed
In bowl mix flour, baking soda, baking powder and salt. In small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture. Gently stir in blueberries.
Heat griddle or frying pan over medium heat. Coat griddle with oil. Spoon batter (1/3-cup portions) onto griddle. Cook until pancakes are browned on bottom and edges look firm, about 2 minutes. Flip with spatula and cook 1-1/2 minutes longer. Repeat procedure and re-oil griddle as necessary.
Serve pancakes immediately with butter and maple syrup. Garnish, if desired, with additional berries.