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Sep 21, 2016 By Shereen Pavlides for The 2 min read

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Dave Garrett

A stack of buttermilk blueberry flapjacks.

Dave Garrett

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Dave Garrett

Shereen Pavlides tops the stack of Buttermilk Blueberry Flapjacks with maple syrup.

Dave Garrett

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Dave Garrett

Removing a perfectly golden brown flapjack from the griddle.

Dave Garrett

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For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides makes Buttermilk Blueberry Flapjacks.

Buttermilk Blueberry Flapjacks

2 cups all purpose flour

1/4 cup sugar

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

2 cups low-fat buttermilk

1/4 cup unsalted butter – melted, cooled

2 large eggs

1 1/2 cups fresh blueberries

canola oil

room temperature unsalted butter

warm maple syrup

Whisk flour, sugar, baking soda and salt into a medium bowl.

Whisk buttermilk, butter and eggs into a large bowl until combined. Gradually add the dry ingredients into the wet ingredients, while constantly whisking until smooth. Let batter rest 15 minutes. Fold in the blueberries.

Heat a griddle to 375 degrees or a 12-inch non-stick frying pan over medium to medium-low heat. Drizzle a little canola oil onto the griddle or into the pan. Using a heavy duty paper towel, wipe up the excess oil while coating and covering the griddle or pan.

Using a 2 ounce ladle, ladle batter onto the hot griddle or pan, working in batches. When the perimeter of each pancake is set and bubbles burst the surface, about 1 minute 30 seconds, flip. Cook the other side until cooked through, about 2 minutes. Keep warm at the lowest setting in the oven (200 degrees F) or in a warming drawer at 140 degrees F while finishing all the pancakes. Spread butter on pancakes. Serve warm maple syrup on the side.

Serves: 6-8 (makes about 14 pancakes)