BLUEBERRY PANCAKES
A favorite. Using fresh blueberries is best, and the smaller the size, the better. Goes great with blueberry syrup; I also recommend a glass of orange juice as I think it pairs well.
Provided by PalatablePastime
Categories Breakfast
Time 25m
Yield 8 4-inch pancakes, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
- In a separate small bowl, beat together eggs, buttermilk, and oil.
- Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
- Fold in blueberries.
- Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
- Add batter about 1/3 cup at a time, but do not crowd.
- Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
- Remove to a platter and keep warm till the rest of the pancakes are finished.
- Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.
Nutrition Facts : Calories 617.2, Fat 20.4, SaturatedFat 4.1, Cholesterol 190.9, Sodium 1279.6, Carbohydrate 89.7, Fiber 3.9, Sugar 26.2, Protein 18.9
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