It's been blueberry picking time around here, and several of my friends have been out gathering them to make jams and desserts.
I took the easy way out and found some at our local Farmer's Market to make a batch of pancakes. I was hoping to freeze a few pancakes, but there weren't any left! Soft, light and airy, drizzled with maple syrup and plenty of butter, they were a real treat.
After looking at the photo's I took, I realized only one really showed the blueberries IN the pancake:
When I make them, I always pour the batter in the pan, then drop the blueberries on before flipping them. Only one side shows the blueberries I guess. Luckily I realized it and flipped them to take a photo!
Minnesota Blueberry Buttermilk Pancakes
2 c. flour
1/4 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. baking soda
dash of vanilla (optional)
2 c. buttermilk
1/4 c. butter, melted
1 c. blueberries (I used fresh but can use frozen)
Whisk the dry ingredients together. In a separate bowl, beat the eggs, vanilla, and buttermilk. Add the melted butter and beat well. Stir in the dry ingredients, mixing only until batter is lumpy, do not over mix.