Blueberry Buttermilk Pancakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When you want a real homemade pancake with honest to goodness blueberries, pull out this recipe Ingredients:
1 package of active dry yeast |
2 tbsp of warm water |
2 cups of all purposse flour |
1 tbsp of sugar |
1 tsp of baking soda |
1/2 tsp of salt |
2 cups of buttermilk |
2 tsp of lemon juice |
1/2 tsp of salt |
1/4 tsp of grated nutmeg |
2 tbsp of oil, canola |
3 eggs |
1/2 cup of whipping cream |
1 1/4 cups of fresh or frozen blueberries |
syrup |
2 cups of blueberries |
1 cup of granulated sugar |
1/2 cup of water |
1 tablespoon of lemon juice |
grated lemon rind |
grated nutmeg |
Directions:
1. Dissolve the yeast in the warm water.
2. Combine the flour, sugar and baking soda, nutmeg and salt.
3. Gradually stir in buttermilk, yeast mixture and oil until smooth.
4. Beat eggs with cream and lemon juice until smooth and combined.
5. Stir into prepped batter.
6. Let it rest for 5 minutes.
7. Pour batter by the quarter cup full on a greased hot griddle.
8. Sprinkle each pancake with a tablespoon of blueberries.
9. Turn when the bubbles for on top of the pancake.
10. Cook until the other side is golden.
11. Make syrup by combining the blueberries, sugar, water and rind..
12. Bring to a boil and then reduce the heat and simmer uncovered for 15 minutes.
13. Remove from heat and stir in lemon juice and nutmeg.
14. Serve over warm pancakes.
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