Blueberry Buttermilk Pancakes
A weekend morning is made so much better by a family breakfast. In the summer, I make breakfast on the grill to keep the heat out of the house. I have a cast iron griddle which fits perfectly over part of our grill for pancakes, but you can use a smaller griddle or non-stick pan.
Making pancakes from scratch is so easy and delicious, you’ll wonder why you used a mix all this time. Since blueberries are rich in antioxidants, you won’t have to feel guilty. This recipe makes approx. 15 pancakes.In a large bowl measure: 1-1/2 cups AP Flour 1 Tabl. Baking Powder 1/2 tsp. Baking Soda 3 Tabl. Sugar 1 tsp. Salt Stir together in a bowl: 1-1/4 cups Buttermilk (or add approx. 1 tsp. lemon juice in 1-1/4 cups milk) 2 Eggs, whole 1/2 tsp. Vanilla Extract 3 Tabl. Butter, melted
Pour wet ingredients into the dry ingredients and whisk until smooth. On hot griddle, place one spoonful of batter. Sprinkle fresh blueberries on top of the batter*. Pancake is ready to flip over when small bubbles form. For tender pancakes, flip only once. Serve with warm maple syrup.
* If you mix blueberries in with the batter, the entire batter will turn purple/blue.