Blueberry Buttermilk Flapjacks |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Perfect for summer as the blueberries are in season. I just love blueberries! Serve with butter and syrup; garnish with berries. Makes 10 pancakes. Ingredients:
1 3/4 cups all-purpose flour |
3 1/2 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon coarse salt |
1 1/2 cups buttermilk |
2 large eggs, room temperature |
1 teaspoon pure vanilla extract |
1 tablespoon butter, melted (plus more, softened, for skillet and serving) |
2 tablespoons vegetable oil |
2 teaspoons vegetable oil |
1 cup blueberries, plus more for garnish |
pure maple syrup, for serving |
Directions:
1. Sift together flour, sugar, baking powder, and salt.
2. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture.
3. Fold in blueberries- Set batter aside.
4. Heat 1/2 teaspoon butter and 2 teaspoons oil in a large nonstick skillet over medium heat.
5. Pour in 1/3 cup batter.
6. Cook unti small bubbles form, about 3 minutes.
7. Flip; cook until golden brown, about 3 minutes.
8. Repeat with remaining batter, adding butter as needed.
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