James’ favorite breakfast (well, besides a full English) is bacon and pancakes. He suggests this often when I ask what he wants for breakfast on Saturday mornings and the last 2 Saturdays he’s been lucky! For these pancakes I used frozen blueberries (from Trader Joes, $1.99), but feel free to use fresh if they look good and aren’t super expensive. I make my pancakes in a frying pan, but I think a griddle would be much easier. I just don’t have the room in my kitchen for it. We need a bigger kitchen!
Blueberry Buttermilk Pancakes (makes approximately 16 pancakes- I halved the recipe to make 8.)
3 cups flour
3 Tbs white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
1/3 cup butter, melted
fresh or frozen blueberries
Preheat pan or griddle to medium heat. I have a gas stovetop and I put it to marking “6″ if that helps. Lightly coat with cooking spray.
Mix dry ingredients (flour, sugar, baking powder, baking soda and salt) in a medium sized mixing bowl. In a separate bowl whisk together buttermilk, milk, and eggs.
Right before you’re ready to begin mix the dry ingredients and wet ingredients until just combined. Do not overmix.
Pour about a 1/4-1/3 cup of batter for each pancake. Add desired amount of blueberries and lightly press them into the batter. Once the batter starts to make air bubbles, flip them over carefully. Cook until golden brown on both sides.
If you’re really fancy, you can keep them warm in an oven at 250F.
Recipe from AllRecipes