Who doesn’t like a good pancake. This is actually one of the few breakfast items that I normally don’t ever eat at its designated time. I almost always have these for dinner rather the a breakfast. Part of it has to do with the fact that syrup is too sweet for me in the morning. However I love a good Maple Syrup. My wife on the other hand loves her plastic bottle mass produced yuck in a bottle. LOL We actually have to have both cause I will not use hers and she will not use mine. Its kind of nice that way. Not to mention I like blueberry and she likes chocolate chip so we also have different pancakes. I have that picture posted towards the bottom. So I decided instead of buying the bisquick pancake in a shaker thing I would give an attempt at making some. Let me tell you I won’t do it any other way. They are easy to make and taste so much better. Not to mention the fluffiness and lightness of these hotcakes were awesome.
Ingredients
2 Cups All Purpose Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
3 Tbsp Sugar
2 Large Eggs
3 Cups Buttermilk
4 Tablespoons Unsalted Butter (Melted)
1 Bag Frozen Blueberries (you can use fresh as well) You will need at least 1 cup
Maple Butter :
1 Cup Maple Syrup
1 Cup Butter
Sounds healthy right 
Alright first put your dry ingredients into a large mixing bowl. Sift them together well and set aside. In a large mixing cup I placed my eggs and beat them. Then I poured in 3 Cups of buttermilk and then the melted butter. I mixed this as well just quickly. Pour this into your dry bowl and sift till you have medium to small lumps. You don’t want a smooth batter this will help with the cooking process to produce the light and airy cakes.
On a flat griddle at 375º pour out two pancakes and when a couple of bubbles come up place on your toppings whatever choice you may have. (These pancakes were a bad pour as I made them to big and now they are touching. No worries though before flipping place your spatula in the middle and cut them apart and flip and you will be good.) For these we went with some frozen blueberries. I will have chocolate chip in the next recipe as per the beginning. Now what you want is to only have to flip the pancake once. So to be able to do this you need to be able to make the first flip with no pancake sticking to you spatula. Get under one side and if you can slide to the other side your good. If you feel it sticking leave them on a little longer and then attempt to flip. Also a helpful tip is to not get wet cake batter on your spatula and then try to slide underneath. It usually just ends up sticking and making your life harder. Some also have like a 10 bubble rule where you count 10 air bubbles that come from the bottom and then you flip. I however never have luck with this as maybe to my ADD I can’t sit and watch for 10 bubbles. Once they are flipped you will let them sit until the center is firm. You should be able to push down slightly and it will spring back rather then stay depressed. Its prolly around 1-2 mins a side. I don’t really know but just experiment a little and find what works best for you. If you are making bigger or smaller these times will differ so pay attention to your first couple.
Place your maple syrup in a sauce pan with the butter and bring it over med. heat. You want to melt the butter into the syrup and then stir vigorously. It should turn a whitish amber vs. the dark that it starts out as. Pour over your pancakes when ready.
If you need to keep your cakes warm while your cooking a bunch. Preheat your oven 175º and place on a cookie sheet or something similar. Don’t leave them in there really long though they will get soggy.
For chocolate chip pancakes you just need some chips to put on top and just like the blueberries add them to the freshly poured cakes.