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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I agree with Carla & have saved this for June - when the blueberries are getting ripe around here. Found in the Tribune's Food & Drink Weekly - 2 things I love together - blueberries & buttermilk pancakes.... & bacon, lots of bacon on the side all crispy, smoky & salty to balance things out. From the article: This pancake is best when made with fresh blueberries, insisted Carla Connett, owner of Hotcakes Cafe in Wilmette and Green Bay Cafe in Winnetka. The key to the recipe is to sprinkle the blueberries on the pancakes as they are cooking. (Do not mix the fruit into the batter.) For a thinner batter, add 1/4 cup more buttermilk. Ingredients:
3 cups flour |
1 tablespoon baking soda |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
4 eggs |
2 cups buttermilk |
3/4 cup butter, melted |
1 pint blueberries |
confectioners' sugar, to taste (or maple syrup) |
Directions:
1. Combine the flour, baking soda and salt in a small bowl.
2. Whisk the eggs in a medium bowl; whisk in the buttermilk and margarine.
3. Stir the dry ingredients into the wet until just incorporated.
4. Heat a greased skillet or griddle over medium heat. Ladle 1/4 cup of batter per pancake into skillet. Place several fresh blueberries on top of the pancakes. Cook until bubbles form and bottoms are golden brown, about 3 minutes. Turn carefully; cook until set, about 2 minutes; repeat with remaining batter. Sprinkle with confectioners' sugar.
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