Blueberry Buttermilk Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup. Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 large eggs |
2 1/2 cups buttermilk |
1/4 cup (1/8 lb.) butter or margarine, melted |
1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes) |
salad oil |
Directions:
1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
3. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
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