Recipe information
Yield
makes 10
Ingredients
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 unsalted butter, melted, plus more, softened, for the skillet and serving
2 tablespoons plus 2 teaspoons vegetable oil
1 cup blueberries, plus more for garnish
Pure maple syrup, for serving
Preparation
Step 1
Sift together the flour, sugar, baking powder, and salt. Whisk together the buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into the flour mixture. Fold in the blueberries. Set batter aside.
Step 2
Heat 1/2 teaspoon butter and 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 the remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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