Half Dozen Recipe
Make Half Dozen Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blueberry Buttermilk Pancakes (makes 6 pancakes — "Half Dozen")
Method
Blueberry Buttermilk Pancakes (makes 6 pancakes — "Half Dozen")
Prepare dry ingredients
In a medium bowl whisk together the all-purpose flour (1 1/4 cups), granulated sugar (2 tbsp), baking powder (1 tsp), baking soda (1/4 tsp), and fine sea salt (1/2 tsp) until evenly combined. This ensures even leavening and sugar distribution.
Mix wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk (1 cup), large egg (1), melted butter (3 tbsp) and vanilla extract (1 tsp) until smooth and combined.
Combine wet and dry
Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula or large spoon until just combined — small lumps are fine. Do not overmix or the pancakes will become tough.
Fold in blueberries
Gently fold the fresh blueberries (3/4 cup) into the batter, trying not to break the berries. If using frozen, fold them in straight from frozen to reduce bleeding. Let the batter rest 3–5 minutes so the leaveners hydrate and the batter slightly thickens.
Preheat pan or griddle
Place a nonstick skillet or griddle over medium heat and let it preheat for 3–4 minutes. Test by sprinkling a few drops of water — they should dance and evaporate. Lightly brush or wipe the surface with neutral oil or additional melted butter (about 1 tsp total) to prevent sticking.
Cook the pancakes
Spoon or ladle about 1/4 cup of batter per pancake onto the hot surface (for 6 pancakes use roughly six 1/4-cup portions). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, 1.5–2 minutes more. Adjust heat slightly if pancakes brown too fast or cook too slowly. Repeat, adding a small amount of oil or butter to the pan if needed between batches.
Keep warm (optional)
If making all pancakes in batches, keep finished pancakes on a plate in a single layer in a warm (200°F / 95°C) oven for up to 10–15 minutes while you finish the rest, so they stay warm and slightly crisp at the edges.
Serve
Stack the six pancakes, top with a pat of butter if desired and drizzle with maple syrup to taste. Serve immediately.