in a medium bowl until eggs are lightened and smooth, about 30 seconds.¾ cup buttermilk
, and remaining dry ingredients and whisk just to combine . Adding the dry ingredients in two batches, rather than all at once, lessens the risk of over-mixing .. We're using conventional blueberries—the kind you pick up at the grocery store—because they're so easy to find. But if you have access to those teeny-tiny, burst-in-your-mouth wild blueberries , by all means, use those.in a large oven-safe nonstick skillet over medium-high.
When foaming subsides, scrape in batter and use the back of a spoon to gently nudge it all the way to the edges. Reduce heat to medium and cook, shaking pan back and forth occasionally to ensure pancake will eventually slide out freely, until bubbles appear across surface of pancake, 5–6 minutes . Transfer pan to oven and cook until pancake is puffed and set, 10–12 minutes. Invert pancake onto a large plate or platter. Admire the crispy, burnished top—its pock-marked surface contains all of your lacey-edged pancake fantasies.
Hey , please fix the url in your Instagram bio. You have the permalink to the recent clams post instead of the normal one that gives access to all...
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