 | | Directions |
- Sift all dry ingredients together twice and set aside.
- In a mixing bowl, combine melted butter, eggs and buttermilk. Stir until blended. Add dry ingredients and stir only until moist. Batter will be lumpy.
- Gently fold in blueberries.
- Spray bottom of large, heavy skillet with cooking spray. Heat skillet over medium heat. Spoon batter into hot skillet. When edges of pancake begin to firm and brown, turn and continue cooking until done.
- Makes approximately 24 pancakes.
Serve with maple syrup if desired.
*Less buttermilk will make thick pancakes, more buttermilk will make thinner pancakes. |
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Prep Time: 10 minutes
Cook Time: 5 minutes
Container: mixing bowl and heavy skillet
Servings: 6
|  | | Ingredients | | - | | 2 cups all purpose flour |
| - | | 3 teaspoons baking powder |
| - | | 1 teaspoon baking soda |
| - | | 2 tablespoons granulated sugar |
| - | | 1 teaspoon salt |
| - | | 2 eggs, lightly beaten |
| - | | 3 tablespoons butter, melted |
| - | | 3 cups (to 4 cups) buttermilk* |
| - | | 1 cup blueberries |
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