These are the pancakes of my childhood—mornings with special house guests, holidays, sleepovers and just because. The addition of blueberries is my contribution to the recipe my mother served for decades. I have also subsequently substituted whatever flour I happen to have on hand, thrown in some walnuts or pecans, and replaced buttermilk with yogurt and butter with coconut oil. The recipe is easily varied and doubled or tripled. Somehow my older brother knows how to make them super fluffy, a process that I never mastered, but then I’m not fussy with how they look; it’s the taste the matters. My favorite way to consume these is topped with homemade, plain whole milk yogurt and pure maple syrup. —Stephanie Schuckers Burdo
Ingredients
- 1 cup sifted flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup sour milk or buttermilk*
- 2 tablespoons melted butter
- 1 egg, lightly beaten
- ½ teaspoon baking soda
- ½ cup, or so, of fresh or frozen blueberries (optional)
Preparation
Sift dry ingredients together.
Add milk and butter to egg.
Add flour mixture all at once and stir just enough to dampen flour. Gently fold in blueberries.
Pour about ½ cup of batter at a time on a hot griddle. Flip when bubbles form in batter.
Serve with butter and maple syrup.
About this recipe
*Note: If no sour milk is available, use ½ cup regular milk and 2 teaspoons baking powder in place of baking soda.
Recipe shared with children and grandchildren by Barbara Schuckers (origin: an Amish cookbook).
