Everyone should have at least one yummy home cooked breakfast over the weekend. If you’re not, you’re not living a fulfilling life. OK, that’s an exaggeration. But really you should treat yourself and someone you love once in a while! What’s today’s treat? Well it just happens to be blueberry buttermilk pancakes. It’s such a simple, quick recipe. So no excuses, you’re making these…tomorrow.
Blueberry Buttermilk Pancakes
Adapted from: Williams-Sonoma, Complete Outdoor Living Cookbook
Serves 2-3 people
Ingredients
(all at room temperature)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1 cup buttermilk
- 1/8 cup of melted butter
- 1 cup stemmed blueberries
Directions
In a large bowl, sift together all dry ingredients. In a smaller bowl, whisk together buttermilk and egg.
Pour wet ingredients into dry ingredients and mix well with a wooden spoon. Fold in 1/8 cup of melted butter and blueberries. NOTE: Make sure the blueberries don’t have any stems. Sometimes you’ll find a few troublemakers in there.
Preheat large frying pan on medium/high. Spray with Pam or melt a little butter in the pan. Pour batter into pan. I won’t tell you how much–make them as big or small as you want them! When you see a bunch of bubbles on the top of the pancake, its time to flip! Cook a little longer, about 3 minutes. Remove and serve with butter and syrup.
Now that’s a good way to start a Saturday!
Are you making anything delicious for the special Dad in your life? Tell us about it.
Happy Father’s day!!
Sabrina
The Mixing Bowl 