When foaming subsides, scrape in batter and use the back of a spoon to gently nudge it all the way to the edges. We're using a combination of oil and butter because butter adds a lot of flavor but has a low smoke point (which means that it burns easily) mixing it with oil raises that smoke point so that we can have the best of both worlds. melted butter in a large oven-safe nonstick skillet (make sure it's at least 8 inches in diameter) over medium-high. But if you have access to those teeny-tiny, burst-in-your-mouth wild blueberries (what, are you in Maine or something?), by all means, use those. We're using conventional blueberries-the kind you pick up at the grocery store-because they're so easy to find. Using a wooden spoon, fold in 1 cup fresh blueberries.Adding the dry ingredients in two batches, rather than all at once, lessens the risk of over-mixing (which would deflate and toughen the batter). melted butter, remaining ¾ cup buttermilk, and remaining dry ingredients and whisk just to combine (some lumps are okay). Add ¾ cup buttermilk and half of the dry ingredients and whisk very gently just to barely combine.baking soda in a medium bowl until eggs are lightened and smooth, about 30 seconds.
0 Comments
Leave a Reply. |