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Blueberry Buttermilk Pancakes

From

Directions

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.