Is there any better way to start the day than with pancakes–and blueberry pancakes, at that? Below, find the recipe for the best blueberry pancakes I’ve ever had, courtesy of Chef Peter Timmins at the Gasparilla Inn in Boca Grande.
Executive Chef Peter Timmins
Yield: Approximately 12 large pancakes
2 large eggs
2 cups buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 ½ pounds Blueberries
Sift together the flour, baking soda, cinnamon and salt. Place in a mixing bowl. Add the sugar. Add the eggs and about half the Buttermilk to make a thick paste. Whisk until smooth. Gradually add the rest of the buttermilk. Stir in the melted butter.
Lightly grease a large sauté pan or griddle with a little oil or butter. Heat the pan until hot, and then spoon out four tablespoons of batter per pancake. When the mixture has formed a pancake shape, sprinkle on approx 2 oz. of blueberries per pancake. Cook the pancakes until the bottoms are golden brown, the bubbles on top have burst and the mix no longer looks runny, about 2-3 minutes. Flip the pancakes over and cook for another minute.
UPDATE: My sources tell me that Ringling Picnic, a collection of food trucks located downtown, will be launching soon. Not much more to report just yet, but will keep you posted–and in the meantime, check out the Facebook page for more updates.