Description
A recipe for one, very large and very satisfying weekend pancake.
Ingredients
Scale
- 1/3 cup all-purpose flour (a multi purpose gluten-free flour also works well)
- 1 Tablespoon dried oats (quick-cooking or old-fashioned)
- 2 teaspoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1 tablespoon unsalted melted butter
- 1/4 cup plus 2 tablespoons buttermilk
- splash of pure vanilla extract
- handful of fresh blueberries
- smaller handful of dark chocolate chips
- a bit of vegetable oil and butter for coating the griddle
Instructions
- In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt. In a separate bowl whisk together melted butter, vanilla extract and buttermilk. Combine the wet and dry ingredients and stir to combine. The mixture will be thick. Fold in the fresh blueberries and chocolate chips.
- In a small non-stick frying pan or a griddle heat a teaspoon of oil and a dab of butter over medium heat. Pour in the pancake batter and spread some with the back of a spoon. Cook over medium heat until blueberries begin to bubble and the bottom of the pancake is golden brown.
- Flip. It’s ok if it doesn’t flip perfectly.
- Cook until golden brown on both sides. Remove from pan and onto a plate. Top with maple syrup and powdered sugar. Enjoy immediately.