
Berries are shaping up to be the theme of my June - first there were the Strawberry Cupcakes for Charleigh, then the Summer Berry Pie for my Dad, and now these Blueberry Buttermilk Pancakes. What's next - a cobbler, jars of jam, or maybe a Summer berry cocktail?
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
- 1 pint blueberries *I added
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other-top with berries. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Did you mention that the mint is from our FOREST of wild mint behind the barn? :)
ReplyDeleteThose look DELISH! Love ya!
Lovely blueberry pancakes, so fresh looking. The Joy of Vegan Baking has a great vegan pancake recipe, really fluffy ones. I need to go blueberry picking at our local organic farm.
ReplyDeleteHah! This is the same recipe I use. Such a crowd-pleaser!
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