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Blueberry Buttermilk Griddle Cakes

10 oz (2 1/4 cups) unbleached, all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon sugar
1 oz (2 tablespoons) butter, melted
2 large eggs
2 1/2 cups buttermilk (shake the buttermilk in the carton/bottle before adding)
Frozen or fresh Blueberries

Mix all ingredients EXCEPT the blueberries, together in a large mixing bowl.

Preheat Griddle. Grease the griddle. Water droplets that dance briefly before disappearing mean the heat is right.1 ladle (slightly less than 1/2 cup) of batter per pancake. Place batter on the griddle, drop blueberries into the pancake. Flip the pancake when they are covered with bubbles. Check the underside to make sure it is nicely browned before flipping. Cook the other side for 1/2 as long. If buttermilk is not available, use 2-2 1/4 cups of milk instead. Sprinkle with powdered sugar.

Variations involve: adding raspberries, chocolate chips, or just serve plain topped with your favorite sauce or syrup.