Blueberry Buttermilk Pancakes
"Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup...."
INGREDIENTS
•
2 cups all-purpose flour
•
1 1/2 teaspoons baking soda
•
1 1/2 teaspoons baking powder
•
1/2 teaspoon salt
•
2 large eggs
•
2 1/2 cups buttermilk
•
1/4 cup (1/8 lb.) butter or margarine, melted
•
1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes)
•
Salad oil
ADVERTISEMENT