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| + | Blueberry Buttermilk Pancakes (revised by Elaine Magee, Recipe Doctor) | ||
| + | 4 Servings | ||
| + | |||
| + | Ingredients: | ||
| + | * 1 cup flour | ||
| + | * 1 teaspoon baking powder | ||
| + | * 1/2 teaspoon baking soda | ||
| + | * 1/4 teaspoon salt | ||
| + | * 1 tablespoon sugar | ||
| + | * 1 large beaten egg | ||
| + | * 1 and 1/4 cup buttermilk | ||
| + | * 1 tablespoon canola oil or melted butter | ||
| + | * 1 tablespoon maple syrup | ||
| + | * 1 teaspoon vanilla extract | ||
| + | * 1 cup fresh or frozen blueberries | ||
| + | |||
| + | Directions: | ||
| + | * In mixing bowl, sift together flour, baking powder, baking soda, salt and sugar. | ||
| + | * Mix together the egg, buttermilk, butter, maple syrup and vanilla, and beat on low to blend. Add mixture to dry ingredients, and mix gently. There will still be some small lumps. Let batter rest for 10 to 20 minutes. | ||
| + | * Fold in blueberries. | ||
| + | * Heat a griddle to 350 degrees, or heat non-stick pan on medium low. Once a water droplet bounces around on pan, it is ready. | ||
| + | * Pour 1/4 cup better on skillet for each pancake. Turn over when bubbles form on top. | ||