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Buttermilk pancakes...the perfect backdrop
for blueberries...or is it the other way around? Either way,
blueberry buttermilk pancakes are delicious topped with butter
and maple syrup. Enjoy!
Blueberry Buttermilk
Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking soda
1/2 teaspoon salt
- 1 large egg, slightly beaten
1 cup buttermilk
- 2 tablespoons butter, melted (or
use vegetable oil, if desired)
1 cup fresh or frozen blueberries - rinsed, dried and
tossed in flour
- Stir together flour, baking soda and salt
in mixing bowl.
- Beat eggs in separate bowl; stir in buttermilk
and melted butter
- Add liquid mixture to dry ingredients,
stirring just until blended. Fold in blueberries.
- Heat greased griddle or skillet over medium
heat or to 375°F (190°C). Griddle is ready when a few drops of water
bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter
onto hot griddle. Cook pancakes until puffed, bubbly and dry
around edges. Turn and cook other sides until golden brown.
Makes about 9 (4-inch) pancakes.
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