There are a few weeks out of the year in which our part of the state is close to perfect: The days are warm and the nights still carry a slight chill,...
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- Grated zest of 1 orange
- 2 1/4 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus more for griddle and for serving
- 2 cups fresh blueberries
- Blueberry syrup, for serving (recipe follows)
Heat griddle to medium-high. Heat oven to 200°; place a baking sheet in the oven. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in a medium bowl. Add eggs, orange zest, buttermilk and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a ladle, spoon about 1/2 cup onto the griddle in puddles that are roughly 2 inches away from one other. Scatter with berries. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heated baking sheet in oven. Serve warm.