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Blueberry Summer: The Third Week
Cooking with Blueberries: Pancakes
Tuesday, 14 July 2020
A lovely recipe that makes 9 pancakes / two servings. Blueberries are not mixed into the batter
but are added as toppers just before flipping the pancakes. I used almost one cup of blueberries.
Ingredients
Scant cup of buttermilk OR 3/4 cup whole milk plus 2 Tablespoons white vinegar. Set aside.
1 cup all purpose flour with 1 teaspoon baking powder & 1/2 teaspoon baking soda
plus 1/2 teaspoon salt and 2 Tablespoons sugar. Whisk all dry ingredients together.
Beat one egg, combining white and yolk, then add to thick soured milk and mix well.
Whisk wet ingredients into dry ingredients, being sure to incorporate all dry ingredients.
Add 2 Tablespoons melted butter. Set batter aside for a few minutes.
Batter is now ready. Butter griddle or cast iron frying pan.
Have blueberries ready to hand. Fresh is best, frozen O.K.
Add batter, 1/4 cup per pancake, and cook over medium high heat.
When the underside is browned and upper surface begins to bubble
add some blueberries, as many as wanted, then flip pancakes over.
Cook until done. Either hold in warm oven or serve, eat, make more.
These pancakes are very fluffy and yummy! Serve with melted butter and maple syrup.
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