BUTTERMILK BLUEBERRY PANCAKES
Fluffy buttermilk blueberry pancakes make for the perfect Sunday brunch. This recipe was adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in flour mixture and add eggs, milk, and butter; mix together gently (there will be lumps). Gently fold in blueberries.
- Lightly oil a griddle or large skillet and heat over medium. Add batter to griddle by the 1/4-cupful, leaving space in between. Cook until bubbles form on surface, then flip and cook 1 minute. Transfer pancakes to a platter; keep warm in oven. Repeat with more oil and remaining batter (makes about 20). Serve with maple syrup and more blueberries.
Nutrition Facts : Calories 415 g, Fat 20 g, Fiber 2 g, Protein 9 g, SaturatedFat 12 g
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