Thursday, July 22, 2010

Blueberry Pancakes

2 c. all-purpose flour
1/4 c. sugar
2-1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs (at room temperature)
2 c. buttermilk (Don't have buttermilk? See my post HERE!)
1/4 c. unsalted melted butter
1 c. (or more) fresh blueberries (can also use frozen)

In a large bowl sift dry ingredients together. Beat eggs and buttermilk together. Whisk in the cooled, melted butter. Gently mix wet ingredients into dry. Batter will be lumpy, but do not over mix.

Pour 1/4 c. of batter onto hot, greased griddle. Sprinkle the top with blueberries and lightly press them into the pancakes. Cook about 2 min. per side.

1 comment:

  1. This recipe is also delicious without the blueberries. Instead of the butter, use 1/4-1/2 c. applesauce. (Adding cinnamon to the dry ingredients & 1 tsp. vanilla to the wet plus using cinnamon applesauce in place of butter is wonderful.)


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