Blueberry Buttermilk Pancakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 cups all-purpose flour |
1/4 cup sugar |
21/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
2 cups buttermilk |
1/4 cup melted unsalted butter, plus some for frying |
1 cup blueberries, fresh or frozen |
serving suggestions: whipped cream and maple syrup |
Directions:
1. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
2. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
3. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
4. Serve with a dollop of whipped cream and maple syrup.
5. *Cook's Note: Over mixed batter will result in flat, heavy pancakes.
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