Blueberry Buttermilk Pancakes
· 2 cups flour (500 mL)
· 1/4 cup sugar (60 mL)
· 2 1/4 tsp baking powder (12 mL)
· 1/2 tsp baking soda (2 mL)
· 1/2 tsp salt (2 mL)
· 2 x eggs
· 2 cups buttermilk (500 mL)
· 1/4 cup melted unsalted butter, plus some for frying (60 mL)
· 1 cup blueberries, fresh or frozen (250 mL)
In a large bowl sift together the flour, sugar, baking powder, baking soda and salt.
Beat the eggs with buttermilk and melted butter.
Combine dry and wet ingredients into a lumpy batter, being careful not to overmix (lumps are good). Let stand for 1 hour or overnight in refrigerator.
Heat some butter in a skillet.
Spoon batter into skillet and sprinkle top with some blueberries.
Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.