Blueberry Pancakes
When it is a cold and weary day there is nothing better than a batch of blueberry pancakes! And the best thing is that the leftovers can be toasted for breakfast during the week!
My recipe called for buttermilk. Since I didn't have any on hand, I added 1 Tbs of vinegar to the 1 C of milk and let it sit for about 10 minutes.
I sifted the flour, baking powder, baking soda, and salt together in one dish.
Then beat the egg, milk, butter, and sugar together. (Since I don't have a microwave, I melted the butter in my frying pan with a little extra to coat the pan)
I combined the dry and wet mixtures together until it was mixed but still a little lumpy.
Scooped onto the heated pan using 1/4 cup measure and put quickly put blueberries into the batter.
Turn over when golden brown, brown the other side and serve!
I top mine with peanut butter and fresh fruit. Yogurt is also a plus, or whipped cream.
Recipe:
1 C. Flour
1 1/8 t. Baking Powder
1/4 t. Baking Soda
1.4 t. Salt
1 Egg
2 Tbs. Sugar
1 C. Buttermilk (or 1 C. Milk with 1 Tbs. Vinegar)
2 Tbs. Butter, melted and a little for coating the frying pan
1/2 C. Blueberries (fresh or frozen)
1. Sift together flour, baking soda, baking powder and salt. Set aside.
2. In a separate bowl, beat egg, buttermilk, butter, and sugar.
3. Stir in dry ingredients until mixed but still lumpy.
4. In 1/4 cup increments, place on heated and butter-coated frying pan or griddle.
5. Immediately place blueberries in cooking batter.
6. Cook until golden brown, and flip
Makes 10 medium sized pancakes