Sunday, March 13, 2011
Introduction and a Blueberry Pancake
...and for breakfast, Classic Buttermilk Pancakes with Blueberries. Enjoy!
Classic Buttermilk Pankcakes with Blueberries
Adapted from: BHG New Cook Book 11th edition
1 c all-purpose flour
1 tbs sugar
1 tsp baking powder
1/4 tsp baking soda
1 beaten egg
1 cup buttermilk (I used 1 tbs lemon juice in 1 cup regular milk)
2 tbs cooking oil
2 handfuls blueberries
1. In a medium mixing bowl stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center and set aside.
2. In a small mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
3. Pour a 1/4 cup batter onto a hot, lightly greased griddle or skillet. (Non-stick works best for pancakes in my opinion.) Top wet batter with a few blueberries (or alot if you like). Cook for about 2 minutes on one side. When batter starts to bubble and edges start to dry, flip and cook for another 2 minutes. Serve warm with butter and syrup, or with whatever other toppings you love!
Makes 8-10 4-inch pancakes.