| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Buttermilk Blueberry Pancakes

2 cups buttermilk
2 large eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries, fresh or frozen
2 tablespoons butter

1. In a medium bowl, whisk buttermilk and eggs until thoroughly combined. Continue whisking while drizzling in 1/4 cup melted butter. Mix flour, sugar, baking powder, baking soda and salt in a small bowl. Stir into wet ingredients, stirring just enough to combine (add water to thin if necessary). Fold in blueberries.
2. Melt butter in a large skillet over medium heat. Drop a scant 1/4 cup batter into skillet for each pancake. When pancakes start to bubble and pop, flip pancakes over and cook on second side until golden brown. Continue until batter is used up. Serve with blueberry or maple syrup, if desired.

Makes 8 servings.