2 eggs, lightly beaten
1 tablespoon vegetable oil
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 cup fresh or frozen blueberries
In a large bowl, mix buttermilk, eggs, and oil. Add flour, sugar, baking soda, salt and baking powder. Stir until blended, but a few lumps remain. Pour by 1/4 cupfuls, onto a greased hot griddle. Sprinkle 1 tablespoon of blueberries on each pancake. Cook until bubbles form; flip and cook until browned on other side. Serve with butter and syrup if desired.
Side Note: I mix the blueberries in with the batter.
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