BLUEBERRY BUTTERMILK PANCAKES
For years, I made these pancakes plain. Then my husband and I started growing blueberries. What a delicious addition! I often fix a fluffy stack for my family. It's hard to fill up our grandkids, so I'm glad this recipe makes a big batch.
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Remove from the heat. Stir in lemon juice; keep warm., In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, baking soda and salt. Gradually stir in buttermilk, yeast mixture and oil until smooth. In a small bowl, beat eggs and cream; stir into the batter., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle each pancake with about 1 tablespoon blueberries. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with warm blueberry syrup.
Nutrition Facts : Calories 516 calories, Fat 16g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 534mg sodium, Carbohydrate 84g carbohydrate (48g sugars, Fiber 3g fiber), Protein 12g protein.
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