Blueberry Buttermilk Pancakes
Makes about 20 pancakes; 5 to 6 servings
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)
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
We topped with bananas and maple syrup. So good!