Saturday, September 29, 2007

Blueberry Buttermilk Pancakes

Well, I had a lot of buttermilk left after making the Apple Oat Muffins. So, I went to the foodnetwork site this morning to find a good breakfast recipe. I found their Blueberry Buttermilk Pancakes, so I decided to give them a whirl! I had everything on hand (including frozen blueberries), so it was perfect!

They were really good! Very fluffy, flavorful and EASY! So, that's my recipe of the day! I just made a half-recipe, which made 5 pancakes for me and Josh.

Blueberry Buttermilk Pancakes
Recipe courtesy The Cookworks

2 cups all-purpose flour (I used 1 cup white/1 cup whole wheat)
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 (I used cooking spray for the pan)
1 cup blueberries, fresh or frozen (I used unthawed frozen blueberries)

Serving suggestions: whipped cream and maple syrup

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and (cooled) 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.