Delightful Blueberry Buttermilk Pancakes (Gluten Free)

Ingredients

• 1 cup + 2 tbsp (135g) Gluten-Free AP flour blend* or regular all-purpose flour
• 1/4 cup sorghum flour (35g) or almond meal (21g) or more AP flour (30g)
• 2 tbsp (14g) cornstarch
• 3/4 tsp kosher salt
• 2-1/2 tsp baking powder
• 2 tbsp (25g) granulated sugar
• 2 large eggs (70g), at room temperature
• 1-1/4 cups (284g) buttermilk (low-fat is fine)
• 1/2 tsp vanilla extract
• 3 tbsp (42g) melted butter
• 1-1/2 cups (210g to 255g) fresh or frozen blueberries (unthawed), rinsed, and drained
• Vegetable oil, for frying
• Maple syrup, warmed

Instructions

1. 1

   In a medium mixing bowl, combine the flours,...: In a medium mixing bowl, combine the flours, cornstarch, salt, baking powder, and sugar. Use a whisk to stir until all the ingredients are completely combined. Make a large indentation in the center and set aside.

2. 2

   In the bowl of your standing mixer or...: In the bowl of your standing mixer or using a hand mixer, combine the eggs, buttermilk, and vanilla. Slowly increase the speed of the mixer to medium and beat for a couple of minutes or until light and foamy. Reduce the speed to low and slowly pour in the melted butter, mixing until thoroughly incorporated.

3. 3

   Pour the wet ingredients into the indentation in...: Pour the wet ingredients into the indentation in the dry ingredients, and whisk until smooth. If batter is too thick, add a little water, 1 tablespoon at a time, until it is the consistency you like.

4. 4

   Heat a large nonstick skillet or griddle over...: Heat a large nonstick skillet or griddle over medium-high heat. You will know the pan is hot enough when a drop of water bounces on the surface. Add about 2 tsp oil and spread it over the surface with a heatproof spatula.

5. 5

   Using a medium ladle, pour scoops of batter...: Using a medium ladle, pour scoops of batter onto the hot surface. Drop a few blueberries onto each pancake (don’t use too many). Cook without moving until bubbles cover most of the surface and the edges are golden brown and dried out. Use a thin, flexible spatula and quickly flip each one. Cook the second side until golden brown.

6. 6

   Keep them warm in a low oven if...: Keep them warm in a low oven if making them all at one time. Serve with warmed maple syrup.