Blueberry Pancakes
Light, fluffy, homemade pancakes are easier and quicker than you remembered-and so good you can’t forget them.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
Directions
Combine flour, sugar, baking powder, baking soda and salt in a medium bowl and mix well. Whisk in eggs, buttermilk and butter. Fold in blueberries.
Preheat a griddle to 350°F.
Pour batter by 1/4 cupfuls onto lightly oiled, hot griddle. Cook until golden, turning once, about 11/2 minutes per side.
variation A little almond extract adds just a hint of flavor, but one so compelling that it keeps everyone guessing. Try adding just 1/4 teaspoon to the batter.
Secret Tip
You can make the pancake batter several hours ahead, even the night before-some older recipes actually recommend it as giving a better texture to the finished product. Prepare the batter, cover and refrigerate. Wait to fold in the blueberries until just before cooking.
