Photo: c. foodblogchef 2020
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BLUEBERRY BUTTERMILK PANCAKES
Yield: about 6-8 pancakes
Ingredients:
1 cup sifted flour
½ teaspoon salt
½ teaspoon baking soda
1- 1½ cups blueberries
1 cup buttermilk
2 tablespoons melted butter
1 egg slightly beaten
Preparation:
1. Sift in the flour, salt and soda and mix lightly; mix in the blueberries.
2. Melt the butter; whisk the egg.
3. Add the melted butter to the egg and whisk together; whisk in the buttermilk.
4. Slowly add liquid mixture to flour and berries; mixing lightly. (For lighter, fluffier pancakes, mix until the ingredients are just well combined; don’t over mix.)
7. Use about 1/3 cup of batter for each pancake.
8. Cook on a lightly oiled hot skillet over medium high heat, until golden brown turning once. The rule of thumb is: once the batter bubbles on the surface, it’s time to turn the pancake. (see *Note)
*Note: To check if your griddle is hot enough, drop a small spoon-full of batter on the griddle. Once it bubbles and is brown on the griddle-side, your griddle is hot.
*Note: If you are using frozen blueberries, once the griddle is hot turn the heat to medium-low heat to give the batter more time to cook before turning. This avoids burnt, undercooked pancakes.