Breakfast
Blueberry Buttermilk Pancakes
Blueberries are folded into a buttermilk batter, then cooked into golden pancakes and served warm with maple syrup.
Serves 4
Directions
Whisk the flour, sugar, baking powder, and salt in a large bowl.
In another bowl, whisk the buttermilk, eggs, and two-thirds of the melted butter.
Fold the wet ingredients into the dry ingredients just until no dry flour remains. Gently fold in the blueberries and rest for 5 minutes.
Heat a nonstick skillet over medium heat. Brush with a little of the remaining butter and add scant ¼-cup portions of batter.
Cook for about 2 minutes, until bubbles appear and the edges begin to set. Flip and cook for another 1 to 2 minutes, until golden and cooked through.
Repeat with the remaining batter, using the rest of the butter between batches. Serve warm with maple syrup.
