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Wild Blueberry Pancakes

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2 Tbsps melted butter
2 eggs beaten until thick
1 1/2 cups buttermilk
1 1/2 cups flour
2 1/2 tsps baking powder
1/2 tsp salt
2 Tbpsp sugar
3/4 cup wild blueberries

Melt and cool butter. Add buttermilk to beaten egg and blend in butter. Fold in sifted dry ingredients and blueberries very gently just until they are moistened. Lumps will disappear during cooking. Allow the batter to stand for at least 5 minutes before baking on a buttered griddle. Serve with warmed maple syrup. Makes about 12 - 14 pancakes.