Blueberry Buttermilk Pancakes
Source of Recipe
Recipe Group
Blueberry Buttermilk Pancakes
Makes about 16 pancakes
2 cups all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups buttermilk
3 tablespoons vegetable oil
1 cup fresh or frozen blueberries, thawed if frozen, rinsed and dried
In a medium bowl, combine flour, brown sugar, baking powder, baking soda and
salt. In a large bowl, whisk together eggs, buttermilk and oil. Add dry
ingredients and whisk until just blended.
Preheat a nonstick griddle or skillet over medium-high heat. Lightly spray
or brush with oil. Pour 1/4 cup batter onto griddle for each pancake.
Scatter a few blueberries on top of each. Cook until bubbles form on the
surface, about 2 minutes. Turn and cook until other side is golden, about 1
minute longer. Serve with toppings of your choice.
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