I never was a pancake girl. Give me eggs, bacon and toast. That’s what I liked as a kid. I chose the savoury over the sweet everytime.
So, as you can imagine, nothing bummed me out as a kid more than waking up to a stack of pancakes for breakfast. I know that for any other kid including my own, this would be a delight. BUT for a girl more salty than sweet, it just wasn’t for me. No offense to my mother but In my opinion, these pancakes were dull, flat, dense and lifeless. The only way to liven them up with flavor was to coat them in maple syrup and a mountain of salty butter.
Time nevertheless moves forward, days turn to weeks, weeks turn to months, and so on and so forth. Now I’m an adult and oh how have the times and tastes changed for me. I can’t think of anything that would put a more of a spring in my step than these pancakes. Dull and dense, they are not. These fluffy little buttermilk silver dollars are full of life with fresh blueberries that burst in your mouth when you bite into them and bleed into beautiful purple pancake puddles. Not only that, but the tartness of those blueberries is perfectly complimented by the added depth of tangy lemon and spicy ginger.
For someone who is not big on the sweet, I must admit that just a bite of these blueberry buttermilk pancakes makes my day a little sunnier and my morning a lot more delicious. Drizzle with a little honey and top with a pat of butter then wake up from your sleepy haze to elevated homemade blueberry pancakes that will be devoured before you can make a second batch more. Better brew some more coffee…