BUTTERMILK BLUEBERRY PANCAKES

Buttermilk Blueberry Pancakes image

Provided by Martha Stewart

Number Of Ingredients 10

2 cups flour (spooned and leveled)
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon fine salt
2 large eggs, beaten
2 cups whole milk
1/2 cup (1 stick) unsalted butter, melted
1 cup blueberries, plus more for serving
Vegetable oil, for griddle
Maple syrup, for serving

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