Blueberry Buttermilk Pancakes
These delicious pancakes are perfect for breakfast.
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | cup |
blueberries
washed, dried, rolled in flour |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
|
|
| 2 | large |
eggs
slightly beaten |
|
| 237 | ml |
blueberries
washed, dried, rolled in flour |
|
Directions
Blend flour, salt and baking soda.
In separate bowl, combine buttermilk, eggs and butter.
Stir the two mixtures together just long enough to blend them, but do not overbeat.
Fold in blueberries.
Heat 2 tablespoons of butter on a griddle or large skillet over medium heat.
Spoon out 3 to 4 tablespoons batter for each pancake.
Cook until the bubbles that form on top begin to pop, then flip.
Cook a minute or so more, then remove pancakes.
Serve warm with maple syrup or any your favourite syrup.
