BLUEBERRY BUTTERMILK FLAPJACKS

Blueberry Buttermilk Flapjacks image

Provided by Martha Stewart

Yield Makes 10

Number Of Ingredients 11

Previous Next

1 3/4 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon butter, melted, plus more, softened, for skillet and serving
2 tablespoons plus 2 teaspoons vegetable oil
1 cup blueberries, plus more for garnish
Pure maple syrup, for serving

Steps:

Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.
Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.