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Irish Buttermilk Pancakeswith Blueberries and Cream

Source of Recipe

Mamas Little Notebook


List of Ingredients

Irish Buttermilk Pancakeswith Blueberries and Cream


2 c. all-purpose flour
1 tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1-1/2 c. buttermilk
1/4 c. vegetable oil
1 pint fresh blueberries
2 c. whipped cream


Recipe


Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Combine egg, buttermilk and oil in medium bowl. Stir liquid ingredients into dry ingredients until moistened.

Preheat griddle or large skillet over medium heat; spray with nonstick cooking spray. Using a heart-shaped mold, pour about 1/4 cup batter for each pancake. After the pancake sets, remove mold and make another one; repeat until batter is gone. Cook each pancake until the tops are bubbly and appear dry; turn and cook about 2 minutes longer.

Serve pancakes with cream and blueberries between layers and on top, or use blueberry syrup if desired.

Yield: about 12 pancakes