Blueberry Buttermilk Pancakes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Elizabeth likes to serve these with bacon. For the ultimate breakfast, she cooks the bacon first, pours off a bit of the grease, and cooks the pancakes in the same skillet. 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 (1/4 stick) unsalted butter, melted, plus more for cooking |
2 cups fresh blueberries |
pure maple syrup |
Directions:
1. Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.
2. Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.
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