Crackling Pancake With Caramel Clustered Blueberries

I disagree with stacked pancakes. They are juvenile nonsense for several logical (if not strictly scientific) reasons. Reason Number 1: Gravity. All can agree that fluffiness is the goal in pancakes. To achieve that, we use flour with the lowest possible protein content, we add buttermilk and baking powder to the batter to create air, and we fold the batter as gently as we would comb a baby’s hair. We do all that just so, at the end, the pancakes can be stacked and compressed to death by the sheer weight of one fucker sitting on top of another? Frankly, it’s mind-boggling.

Nutrition Information

227 Calories

40g Carbohydrates

18g Protein

701mg Potassium

3g Fiber

6g Sugar

Ingredients

1/4 cup (60 milliliters) balsamic vinegar
1 tablespoon light brown sugar
⅛ teaspoon fine sea salt
3 tablespoons honey
Scant 1 cup (125 grams) fresh (not frozen) blueberries (see Note)
1/3 cup (52 grams) granulated sugar
1 tablespoon water
1 cup (125 grams) all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup plus 1 tablespoon (195 milliliters) buttermilk
2 tablespoons canola oil
1 large egg
4 tablespoons (1/2 stick | 54 grams) unsalted melted butter, for cooking

Directions

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