Split Pea and Ham Soup
A thick, smoky green soup built on a ham hock, a pound of dried split peas, and very little else.
Soups1 hr 45 min
Blueberry Buttermilk Pancakes
This is the weekend brunch batter from our dining room, scaled down for a home skillet. Resting the batter for ten minutes is the whole trick: the flour hydrates, the leaveners wake up, and the pancakes come out tall instead of dense.
At a glance
- Prep
- 10 min
- Cook
- 20 min
- Plus
- 10 min resting the batter
- Yield
- Serves 4 (about 12 pancakes)
- Level
- Easy
Method
Whisk the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
Whisk the wet ingredients
In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
Combine and rest
Pour the wet mixture into the dry and stir just until no dry flour remains. A few lumps are fine. Let the batter rest for 10 minutes.
Heat the griddle
Set a griddle or large skillet over medium heat. Melt a little butter across the surface and heat until it foams.
Cook
Ladle 1/4 cup of batter per pancake and scatter a few blueberries on each. Cook 2 to 3 minutes, until bubbles form and the edges look set. Flip and cook 1 to 2 minutes more.
Keep warm and serve
Hold finished pancakes on a rack in a 200°F oven while you cook the rest. Serve with butter and maple syrup.
Larder note
Use frozen blueberries straight from the freezer. Thawing them turns the batter purple and makes the pancakes gummy.
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