Fluffy Blueberry Buttermilk Pancakes



Holy cow. Look at how fluffy these pancakes are. I could make 10,000 of them, pile them on a box spring mattress and sleep on them forever. I'm impressed and I'm the one who made it!
1 C all-purpose flour
2 Tbsp sugar
1 1/8 tsp baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 c buttermilk
1 Tbsp melted unsalted butter, plus some for frying
1/2 cup blueberries, fresh or frozen
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
*Cook's Note: Over mixed batter will result in flat, heavy pancakes.
Adapted from Foodnetwork.com


SO FLUFFY!!!!

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