Last night John had an accounting final. He stoked up for it by eating some blueberry pancakes that Will helped me make. After John left, the rest of us gobbled up the remaining ones. Pancakes are tricky. The heat on the griddle needs to be fairly high but not too high because you don't want raw insides. Inevitably the first pancake or two looks a little "special." But eventually I get it and they start looking browned and circular. I added a half cup of Trader Joe's frozen wild blueberries this time. We put pure maple syrup on them, which I suppose is decadent, but we do get it from a warehouse store, and don't use that much of it. Plus, life is short.
This recipe is my Nana's. She always made them in a low cast-iron griddle. I gave the griddle to my brother Dan because I couldn't use it on an electric range; it has a raised rim, so most of the pan doesn't touch the cooking surface. Her pancakes are the best, with their buttermilk tang. Will said, "I love Nana's pancakes! If she was alive, I would say '"I love your pancakes SO much.'"
Nana's Buttermilk Pancakes
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon baking soda
2 2/3 cups buttermilk
4 tablespoons melted butter
Sift dry ingredients together in a large bowl. Combine buttermilk, eggs, and melted butter in a smaller bowl and beat. Stir into dry ingredients, mixing enough to moisten.
Drop by large spoonfuls onto preheated, fairly hot pan or griddle (a drop of batter should sizzle). Flip over when small bubbles appear, and edges start to look dry.