Fluffy Blueberry Buttermilk Pancakes recipe
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When fresh blueberries are not in season, frozen wild blueberries are a good substitute. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry.

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Fluffy Blueberry Buttermilk Pancakes

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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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Ingredients


Preparation

These pancakes are miles better than any others Ive tasted. The key is the buttermilk, which makes them thick and fluffy. Be sure to stir the mixture as little as possible. Frozen blueberries can be substituted instead of fresh. Save the uncooked batter in the refrigerator for the next day if you dont eat all of these at one sitting. Sift together flour, salt, sugar, soda and baking powder. In a separate bowl, combine egg, buttermilk and oil. Add liquid ingredients to dry ingredients, stirring as little as possible (only until combined). Stir in 1 cup of fresh blueberries. Heat griddle to 375 F. Grease lightly. Pour 0.5 cups of batter to make each pancake. Cook until edge of each pancake loses its gloss, then flip. SMITH@PIXIES.UNIV-LYON1.FR (EARL L. SMITH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.


Cuisine: Uncategorized Main Ingredient: Grains

Tags: Breads, Pancake, Blueberries, Blueberries, Butter, Milk, Grains [edit]

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Fluffy Blueberry Buttermilk Pancakes Reviews

100% would make "Fluffy Blueberry Buttermilk Pancakes" again.

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A very nice blueberry pancake recipe that was chosen by my nieces for their fist attempt at making pancakes. The girls had no trouble with the easy to follow instruction and only made one small tweak to the recipe. Rather than mixing the blueberries into the batter, we choose to scatter the blueberries over the individual pancakes. The girls were very happy with the results. The pancakes turned out fluffy and remarkably tasty (thanks to real buttermilk).

sgrishkasgrishka :  :  12w 6d ago


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