Buttermilk Blueberry Pancakes
Bountiful Harvest Cookbook
Here's the classic blueberry pancake— light as a feather and bursting with flavor!
SERVINGS: 6
CATEGORY: Breakfast/Brunch
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 2 cups buttermilk
- 2 eggs, lightly beaten
- 1 tablespoon vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1 cup fresh or frozen blueberries
- Butter, optional
- Syrup, optional
Directions:
In a large bowl, mix buttermilk, eggs and oil. Combine the flour, sugar, baking soda, salt and baking powder. Add to buttermilk mixture, stir until just combined (there may be lumps remaining).
Pour by 1/4 cupfuls onto a hot greased griddle. Sprinkle 1 tablespoon blueberries on each pancake. Cook until bubbles form; flip and cook until browned on other side. Serve with butter and syrup if desired. Yield: 12 pancakes.