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Blueberry Buttermilk Pancakes

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.

6 ServingsPrep: 30 min. Cook: 20 min.

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 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

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.
In a small bowl, dissolve yeast in warm water. In a large bowl,
combine the flour, sugar, baking soda and salt. Gradually stir in

2 of 2

Blueberry Buttermilk Pancakes (continued)

Directions (continued)

buttermilk, yeast mixture and oil until smooth. In a small bowl,
beat eggs and cream; stir into the batter.
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.

Editor’s Note: If using frozen blueberries, do not thaw before adding to batter.

Nutrition Facts: 1 serving (3 each) equals 516 calories, 16 g fat (6 g saturated fat), 137 mg cholesterol, 534 mg sodium, 84 g carbohydrate, 3 g fiber, 12 g protein.