Fresh Blueberry Pancakes
Ready In: 20 mins
Yields: 26 pancakes
Ingredients
- 3 cups flour
- 1 tablespoon baking soda
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 eggs
- 2 cups buttermilk
- 3⁄4 cup butter, melted
- 1 pint blueberries
- confectioners' sugar, to taste (or maple syrup)
Directions
- Combine the flour, baking soda and salt in a small bowl.
- Whisk the eggs in a medium bowl; whisk in the buttermilk and margarine.
- Stir the dry ingredients into the wet until just incorporated.
- Heat a greased skillet or griddle over medium heat. Ladle 1/4 cup of batter per pancake into skillet. Place several fresh blueberries on top of the pancakes. Cook until bubbles form and bottoms are golden brown, about 3 minutes. Turn carefully; cook until set, about 2 minutes; repeat with remaining batter. Sprinkle with confectioners' sugar.
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