Have you noticed that blueberries seem to be in season right now? Yes, they're probably from Chile or some other fruit growing South American country, but they are in the grocery stores and usually on sale. We picked up a couple of small packages last night and I couldn't wait to make my favorite blueberry pancake recipe. I hope you like it as much as we do!
Blueberry-Buttermilk Pancakes
adapted from Better Homes and Gardens' New Cookbook
1 cup all purpose flour
2 Tablespoons cornmeal (this is a must, if you don't have any, come see me- we just bought 4 pounds of it at Winco)
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 beaten egg
1 cup buttermilk or your choice of replacement (powdered buttermilk, vinegar/lemon juice with milk, etc.)
2 Tablespoons oil
1 cup fresh or frozen blueberries
Maple syrup, berry syrup, or powdered sugar.
1. Mix all ingredients except berries and syrup together. Fold in blueberries, gently.
2. Cook like pancakes. Top with desired syrup or topping and enjoy.
0 comments:
Post a Comment