Oh, the nostalgia of pancakes. Remember when you were a kid and you woke up on Saturday morning, with nothing but thoughts of cartoons and sun and playing outside and swimming and…wait…what is that smell?
You wandered down the sun-dappled hallway in your pajamas with feet, your tiny fists rubbing your sleepy eyes, your hair boinging in every direction.
You followed the sounds of sizzling, the aromas of coffee (yuck, why do grown ups drink that) and bacon and PANCAKES!
Me, I always chose the tiny ones, no bigger than a toonie, because I thought they were cute. Nowadays my adult sensibilities lead me to make pancakes uniform in size. Not too big or “cakey”. I like them crispy and fried in butter in a cast iron skillet. These buttermilk blueberry pancakes will bring you right back to that Saturday morning of your childhood. To make things easy, I like to mix up the wet ingredients and dry ingredients in separate bowls the night before, so that all I have to do in the morning is whisk them together.
Real butter and real maple syrup are mandatory.
Have I convinced you yet?