Blueberry Buttermilk Pancakes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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For years, I made these pancakes plain. Then my husband and I started growing blueberries. What a delicious addition! I often fix a fluffy stack for my family. It's hard to fill up our grandkids, so I'm glad this recipe makes a big batch. Ingredients:
blueberry syrup: |
2 cups fresh or frozen blueberries |
1 cup sugar |
1/2 cup water |
1 tablespoon lemon juice |
pancakes: |
1 package (1/4 ounce) active dry yeast |
2 tablespoons warm water (110° to 115°) |
2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups buttermilk |
2 tablespoons vegetable oil |
3 eggs |
1/2 cup heavy whipping cream |
1-1/4 cups fresh or frozen blueberries |
Directions:
1. In a small saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Remove from the heat. Stir in lemon juice; keep warm.
2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, baking soda and salt. Gradually stir in buttermilk, yeast mixture and oil until smooth. In a small bowl, beat eggs and cream; stir into the batter.
3. Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle each pancake with about 1 tablespoon blueberries. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with warm blueberry syrup. Yield: 6 servings.
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