Blueberry Buttermilk Pancakes Recipe
- 12 years ago
Everyone loves a stack of light fluffy buttermilk pancakes let us show you how-to make them!
2 cups (500 mL) all purpose flour
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly grated nutmeg
2 eggs
2 cups (500 mL) buttermilk
1/4 cup (50 mL) butter, melted and cooled
1/4 tsp (1 mL) grated orange or lemon rind
1 cup (250 mL) blueberries, raspberries or hulled halved strawberries
1. In large bowl, whisk together flour, sugar, baking powder, soda, salt and nutmeg.
2. Break eggs into another bowl and whisk together with buttermilk, butter and rind. Pour over flour mixture, add berries and stir until just blended.
3. Cook on a lightly greased griddle or non-stick skillet on medium-low heat, allowing about 1/4 cup (50 mL) for each pancake. Turn each pancake when top is covered with bubbles and edges begin to lose their shine. Cook until golden brown.
2 cups (500 mL) all purpose flour
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly grated nutmeg
2 eggs
2 cups (500 mL) buttermilk
1/4 cup (50 mL) butter, melted and cooled
1/4 tsp (1 mL) grated orange or lemon rind
1 cup (250 mL) blueberries, raspberries or hulled halved strawberries
1. In large bowl, whisk together flour, sugar, baking powder, soda, salt and nutmeg.
2. Break eggs into another bowl and whisk together with buttermilk, butter and rind. Pour over flour mixture, add berries and stir until just blended.
3. Cook on a lightly greased griddle or non-stick skillet on medium-low heat, allowing about 1/4 cup (50 mL) for each pancake. Turn each pancake when top is covered with bubbles and edges begin to lose their shine. Cook until golden brown.