Blueberry Buttermilk Pancakes
Sarah
ingredients
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup melted unsalted butter, plus additional for frying
- 1 cup blueberries, fresh or frozen
directions
- 1
In a large bowl sift together the flour, sugar, baking powder, baking soda and salt.
- 2
Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredient into a lumpy batter, being careful not to over mix.
- 3
Melt about 1/2 tablespoon butter in a skillet over medium heat. Wipe excess butter with a paper towel so that the surface of the skillet is shiny, but has to pools of butter. This keeps the pancakes fluffy and not greasy.
- 4
Spoon 1/4 cup batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- 5
Keep pancakes uncovered in a warm oven until ready to serve.
notes
If you don't have buttermilk on hand you can substitute 1 cup of full cream milk with 1 tablespoon of lemon juice.
Source: Sarah
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