Blueberry Buttermilk Pancakes with Maple Whipped Cream

Pancakes don't have a reputation for being the most exciting of foods: they are a staple, a classic, something you whip together with ingredients on hand on a slow Sunday morning. But if you put just a little extra effort into pancakes, they are exciting--and they can be transformed into a delicious (even gourmet!) meal without losing any of their down-home appeal.

You might need to make a trip to the store for this recipe, so let's review our ingredients:

1 1/2 c. all-purpose flour
2 tblsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 c. buttermilk

2 eggs

1 tsp vanilla extract

4 tblsp butter, melted

3/4 cup heavy cream

2 tblsp maple syrup, plus more for topping

9 oz blueberries

We'll make the maple whipped cream first:

Pour the 3/4 cup heavy cream into a bowl and add 2 tblsp maple syrup. Beat, using an electric mixer on the highest speed, until the cream becomes thick and fluffy. Place in the fridge while you prepare the pancakes.

Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, mix together the buttermilk, eggs, butter, and vanilla. Add the wet ingredients to the dry ingredients and blend. Once blended, add almost all the blueberries, saving just a few for the topping. Mix together.

You already know this part: heat a pan over medium heat. The pan is at the perfect heat when a slice of butter added to the pan sizzles but doesn't burn. Scoop 1/4 cups of batter into the pan and cook until little bubbles start to form on the top of the batter. Flip and cook until the other side is golden.

Now we've come to the best part: arrange your pancakes the way you like them best (stacked? staggered?), then top with a generous dollop of the maple whipped cream, maple syrup, and fresh blueberries.

Enjoy your delicious breakfast!

Buttermilk pancake recipe from Joy of Cooking