Blueberry Buttermilk Pancakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from Good Food Magazine, July 1987. Ingredients:
1 cup all-purpose flour |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 large egg |
1 cup buttermilk |
1 teaspoon vanilla extract |
2 tablespoons butter, melted |
1 1/2 cups fresh blueberries (or thawed frozen) |
2 teaspoons vegetable oil |
Directions:
1. Mix flour, sugar, baking powder, baking soda, and salt in mixing bowl. Whisk egg, buttermilk, and vanilla together in small bowl. Add buttermilk mixture and butter to flour mxiture and stir just until blended. Stir in blueberries.
2. Heat oil on griddle over mediium-high heat. Spoon 1/3 cup batter onto griddle for each pancake. Cook until top is full of bubbles; flip and cook until second side is golden brown. Serve hot.
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