Wednesday, June 14, 2017

Blueberry Buttermilk Pancakes
3 eggs
1C less 1 Tbsp. all purpose flour
1 Tbsp. baking powder
½ tsp. salt
2 tsp. sugar
1 tsp. light brown sugar
1/2C buttermilk
2 Tbsp. melted butter
1-1/4C fresh blueberries

Butter to cook pancakes in and serve with pancakes
maple syrup

Beat eggs until light and fluffy.  Mix flour, baking powder, salt and sugars together.  Fold flour mixture into eggs.  Stir in buttermilk and melted butter just until combined; do not overbeat.  Let stand 10 minutes.

Heat griddle.  Brush with melted butter.  Use about ¼ cup batter for each pancake; cook until bubbles form on the surface.  Sprinkle with blueberries.  Cook until edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.  Serve with butter and maple syrup.
MAKES:  8 (4-inch) pancakes

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