Blueberry Buttermilk Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 32 |
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Recipe courtesy of Bon Appetit, July 2007. Ingredients:
1 1/3 cups all-purpose flour |
3 tablespoons sugar |
2 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1 1/4 cups buttermilk |
2 large eggs |
2 tablespoons unsalted butter, melted, plus more |
unsalted butter, for cooking |
2 cups fresh blueberries |
pure maple syrup |
Directions:
1. Preheat oven to 250°F
2. Place baking sheet in oven.
3. Whisk first 4 ingredients in large bowl.
4. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients.
5. Fold in berries.
6. Heat large nonstick griddle or skillet over medium heat; brush with butter.
7. Drop batter by 1/3 cupfuls onto griddle.
8. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side.
9. Transfer to sheet in oven to keep warm.
10. Serve pancakes with maple syrup.
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