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Blueberry Buttermilk Pancakes
Nb persons: 6
Yield:
Preparation time: 20 min
Total time: 35 min
Source: The Cookworks - Episode: The Best of the Brunch
2 cups | all-purpose flour |
1/4 cup | sugar |
2 1/4 teaspoons | baking powder |
1/2 teaspoon | baking soda |
1/2 teaspoon | salt |
2 | eggs |
2 cups | buttermilk |
1/4 cup | melted unsalted butter, plus some for |
-frying | |
1 cup | blueberries, fresh or frozen |
Serving suggestions: | |
whipped cream | |
maple syrup | |
Directions In a large bowl sift together the flour, sugar, baking powder, baking | |
soda | |
salt |
Beat the eggs with the buttermilk and melted butter. Combine the dry
and the wet ingredients into a lumpy batter, being careful not to
over mix, see Cook's Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of
batter into the skillet and sprinkle the top with some of the
blueberries. Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
*Cook's Note: Over mixed batter will result in flat, heavy pancakes
Recipe uploaded with Shop'NCook for iPhone.
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