Print It
Blueberry Buttermilk Pancakes
From THE CAMELLIA ROSE INNDirections
2 CUPS ALL-PURPOSE FLOUR
2 TSP BAKING POWDER
1 TSP BAKING SODA
3 TBSP SUGAR
2 LARGE EGGS, LIGHTLY BEATEN
3 CUPS BUTTERMILK
4 TBSP MELTED BUTTER, PLUS SOME FOR GRIDDLE
1 CUP FRESH OR FROZEN BLUEBERRIES
(IF USING FROZEN DO NOT THAW)
HEAT GRIDDLE TO 350 DEGREES. IN A LARGE BOWL, WHISK TOGETHER FLOUR, BAKING POWDER, BAKING SODA, AND SUGAR. IN MEDIUM BOWL, WHISK TOGETHER EGGS, BUTTERMILK, AND BUTTER. GENTLY FOLD EGG MIXTURE INTO DRY INGREDIENTS; SOME LUMPS WILL REMAIN. (TOO MUCH MIXING MAKES PANCAKES TOUGH). FOLD IN BLUEBERRIES. BUTTER GRIDDLE AND POUR BATTER BY ¼ CUP MEASURE. COOK UNTIL EDGES LOOK DRY AND THERE ARE BUBBLES OVER ENTIRE SURFACE. TURN AND COOK 2 TO 3 MORE MINUTES. SERVE WITH WARMED REAL MAPLE SYRUP. MAKES ABOUT 18 PANCAKES.