I love pancakes, a lot! The great mother/daughter team at Buttercream Lane Margaret and Laura, created some wonderful, quick and easy blueberry pancakes.
I woke up today, dreaming about blueberries and I happen to have a bag of frozen organic ones just waiting to be used. This recipe goes together so quickly it will be ready before the bacon is cooked. OK, I didn’t cook bacon today, but I thought about it! I said NO BACON TODAY, PUT IT BACK!
Yes, I have food talks with myself. I am not ashamed! Today my food talked consisted of no meat today. We will see what happens tomorrow. Baby girl is getting to me with her “veganism” choices.
I can’t eat bacon in my Baby Girl’s face, as I mentioned previously, just behind her back. So for today, I eat these yummy blueberry pancakes with hot maple syrup and butter.
Yes, they are delicious, and I hope you enjoy them, as much as Baby Girl and I did.
Berry Blue Pancakes
adapted from Buttercream Lane
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8-10 pancakes
1 3/4 c. flour
¾ tsp. baking soda
1 ½ tsp. baking powder
5 tbsp. sugar
1 tsp. salt
1 3/4 c. buttermilk
1/2 stick butter, unsalted, melted 1 c. organic frozen or fresh blueberries
In a large bowl, sift together the flour, baking soda, baking powder, sugar and salt and set aside. In a another bowl, whisk together the buttermilk, eggs and melted butter. Pour the buttermilk mixture into the flour mixture and stir just until combined.
Fold in the blueberries if using fresh, if using frozen add blueberries on top of batter when it’s on the griddle and lightly press them down.
Using a skillet or griddle, lightly grease pan with a little cooking oil, pour batter by the 1/2 cup, spread out gently, top with blueberries if using frozen, cook until bubbles form on top of pancakes and the underside is golden brown, flip and repeat.
Serve with butter and hot maple syrup.