Buttermilk Blueberry Pancakes

Name: Buttermilk Blueberry Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen.
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/8 teaspoon baking powder; 2 cups buttermilk; 2 large eggs, room temperature, lightly beaten; 1 tablespoon canola oil; 1 cup fresh or frozen blueberries; Optional: Butter and maple syrup

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 1 dozen.

Here's my recipe for classic blueberry pancakes—light as a feather and bursting with flavor! —Ann Moran, Islesford, Maine

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 large eggs, room temperature, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Optional: Butter and maple syrup

Directions

1. In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.

Nutrition Facts

2 pancakes: 250 calories, 5g fat (1g saturated fat), 74mg cholesterol, 322mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 9g protein.

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