Buttermilk Blueberry Pancakes
Breakfast. September 23rd , 2020.
Heat some butter in a skillet over medium heat. Make a well in the center of remaining flour.
Delicious drizzled with pure maple syrup. The trick is to separate the egg, then whip the egg white and fold it.
Gallery of Buttermilk Blueberry Pancakes Buttermilk Blueberry Pancakes
How To Make The Best Buttermilk Blueberry Pancakes. Fluffy And Tender Blueberry Pancakes From Scratch Make The Best Weekend Breakfast Or Brunch!.
INGREDIENTS: 2 eggs (large) 1 and 1/2 cups buttermilk 2 teaspoons vanilla extract (optional) 3 tablespoons melted butter 1 and 1/2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons sugar 1 cup blueberries (fresh or frozen) INSTRUCTIONS: Heat a large frying pan over medium-low to medium heat . Grease the pan with oil or butter. When it’s hot enough, a drop of water will skitter across the surface, evaporating immediately. whisk together the flour, salt, baking powder, baking soda and sugar, set aside. Whisk together the eggs, buttermilk and vanilla until light and foamy. Whisk in the melted butter. Add the dry ingredients to the wet ingredients, stirring just to combine. Don’t over mix, a few lumps are fine. Pour the batter in 1/4 cupfuls onto prepared pan. sprinkle 1-2 tablespoons of berries on top. Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown. Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with more blueberries, butter and maple syrup.
Make these and you’ll never use a mix again.
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