Can you beat a good blueberry pancake?

Whether you choose to celebrate National Blueberry Pancake Day today or not, it’s hard to deny that nothing beats a warm stack of flapjacks on a cold, wintery day (like today).

Even if you prefer your ‘cakes au natural (like me, that means sans fruit in the batter), there are ways to make sure your pancakes are primo (from our friends at Williams-Sonoma) …

Use Fresh Ingredients
Baking soda should be no more than six months old.

Don’t Overstir the Batter
Stir the batter only until the wet and dry ingredients are incorporated; overbeating will make pancakes tough and chewy instead of fluffy.

No Buttermilk, No Problem! 
For each 1 cup buttermilk, mix 1 tablespoon fresh lemon juice with enough milk to equal 1 cup and let stand for 5 minutes.

Cook on a Hot Surface
Cook the pancakes on a flat, heavy-bottomed, preheated and well-greased surface. A good heavy-bottomed griddle or frying pan will help get the job done.

Know When to Flip
Follow the trusty tell-tale signs:

• • • • Bubbles form on the surface of the pancakes and pop
      • Pancake edges are slightly dry

Resist the urge to flip the pancakes more than once! Excessive flipping may lead to hockey puck syndrome.

Serve Warm
Warm plates in a low oven while you cook, then use them to serve pancakes hot from the stovetop. Warmed maple syrup is the ideal finish.