Monday, August 1, 2016

Minnesota Blueberry Buttermilk Pancakes

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
1/2 tsp.salt
dash of vanilla (optional)
2 eggs
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.

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1 comment:

Pam said...

Oh my gosh! This is what I want for breakfast very soon! I've got lots of frozen, but want fresh for this! I like your recipe!