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Blueberry Buttermilk Pancakes

From CARRIAGE HOUSE INN

Makes (8) 4-inch pancakes

Directions

1 egg
1 1/4 cups buttermilk
2 tablespoons oil
1 cup all-purpose flour
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Blueberries (or peaches or apples cut into small dice)

In a small mixing bowl, beat the egg with a fork. Beat in buttermilk and oil and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add egg mixture to dry ingredients. Stir the mixture until blended but slightly lumpy. Lightly grease a griddle or heavy skillet. Pour 1/4 cup of batter for each pancake. Add optional ingredient immediately.