I often get a bit too excited buying summer fruits, only to realise halfway through the week that I won't be able to eat all of it by myself... I know, poor planning on my part.
However, that does pose the perfect 'excuse' to play around a bit :-)
This is a recipe from one of my American cookbooks (hence the measurements), and the result is quite tasty. They freeze well too.
What you need (approx. 12 pancakes):
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/2-3/4 cups milk
1 tsp honey or sugar
2 tsp melted butter
1/2 tsp vanilla extract
1/2 fresh blueberries
melted butter, for cooking
butter and maple syrup, to serve
Stir together the flour, baking powder, baking soda and salt in a large bowl and make a well in the center. In a separate bowl, whisk together the buttermilk, 1/2 cup milk, honey or sugar, melted butter and vanille extract, and poor into the well of the flour mixture. Stir with a whisk or fork until just combined and add a little more milk id the batter is too thick. Stir in the blueberries.
Brush some melted butter in a heated griddle or skillet and drop large spoonfulls of batter in the pan. Cook for about 1 minute until the edges are set and the surface is covered with bubbles. Flip the pancakes and cook for another 30 secs.
Serve with a knob of butter and maple syrup.
Serve with cinnamon sugar instead of butter and maple syrup.
(recipe from 'The I Love Elvis Cookbook')