Blueberry Buttermilk Pancakes

Page 202

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

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Blueberries add a surprise burst of sweet flavour in these pancakes. Enjoy them in the summer when blueberries are in season, or use frozen berries any time of the year.

2 cups all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 cups buttermilk
3 tablespoons vegetable oil
1 cup fresh or frozen blueberries, thawed if frozen, rinsed and dried

In a medium bowl, combine flour, Brown sugar, baking powder, baking soda, and salt. In a large bowl, whisk together eggs, buttermilk, and oil. Add dry ingredients and whisk until just blended.
Preheat a nonstick griddle or skillet over medium-high heat. Lightly spray or brush with oil. Pour ¼ cup batter onto griddle for each pancake. Scatter a few blueberries on top of each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and cook until other side is golden, about 1 minute longer. Serve with toppings of your choice.

Makes 16 pancakes.

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