Recipe
Blueberry Buttermilk Griddle Cakes
Recipes Index | Pancakes, Waffles, French Toast
Variations involve: adding raspberries, chocolate chips, or just serve plan topped with your favorite sauce.
Ingredients
- 10 oz. (2 1/2 cups) unbleached, all purpose flour
- 1 1/2 tea. baking powder
- 1/2 tea. baking soda
- 1/2 tea. salt
- 1 T. plus 1 tea. sugar
- 1 oz. (2 T.) butter, melted
- 2 large eggs
- 2 1/2 cup buttermilk (shake buttermilk in the carton before adding)
- Frozen or fresh blueberries
Directions
Mix all ingredients EXCEPT the blueberries, together in a large mixing bowl.
Preheat griddle. Grease the griddle. Water droplets that dance briefly before disappearing mean the heat is right. 1 ladle (slightly less then 1/2 cup) of batter per pancake. Place batter on the griddle and drop blueberries into the pancake.
Flip the pancake when they are covered with bubbles.
Check the underside to make sure it is nicely browned before flipping.
Cook the other side for half as long.
If buttermilk is not available, use 2-2 1/4 cups of milk instead.
Sprinkle with powdered sugar.
- Categories
- Pancakes, Waffles, French Toast
- Published
- September 1, 2010
- Author
- Joyce Schulte