Blueberry Buttermilk Pancakes

Name: Blueberry Buttermilk Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 237 milliliters fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes); 57 grams 1/4 cup butter or margarine, melted; 591 milliliters buttermilk; 2 larges eggs; 473 milliliters all-purpose flour; 6 servings Salad oil; 1 teaspoons salt

Blueberry Buttermilk Pancakes might be a good recipe to expand your morn meal collection. This recipe serves 6. One serving contains 317 calories, 10g of protein, and 13g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. If you have baking powder, salad oil, blueberries, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.

Ingredients you will need

Baking Soda

Blueberries

Buttermilk

Butter

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Bowl

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Ingredients you will need

Cooking Oil