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Blueberry buttermilk pancakes
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Ingredients : | |
2 cups | all purpose flour |
1 1/2 tsp | baking soda |
1 1/2 tsp | baking powder |
1/2 tsp | salt |
2 large | eggs |
2 1/2 cups | buttermilk |
1/4 cup (1/8th lb.) | butter, melted |
margarine, alternative | |
1 cup | fresh blueberries, rinsed and drained, or canned blueberries, drained |
Salad oil |
Prep:
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. When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in1/3 cup portions onto griddle and cook until pancakes are browned on the bottom and edge begin to look dry, about 2 minutes; turn with wide spatula and brown other side 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
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