Revised 2013 May 01
4 servings
Ingredients
1 cup unbleached white all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons butter, melted
1 egg
1 cup blueberries
Preparation
Whisk together the dry ingredients in one bowl.
Whisk together the wet ingredients in a second bowl. You can save a bit of cleanup by melting the butter in this bowl in the microwave, then stirring in the buttermilk and eggs.
Stir the wet ingredients into the dry then add the blueberries. Be sure not to over mix, or your pancakes will come out tough. It is ok if they have some lumps. If it is too thick, add a bit more buttermilk or milk, but keep it on the thick side. If it is too thin, add a bit more of either flour.
Heat a griddle to medium high. Lightly coat with your favourite fat. Ladle out pancake batter to about 4" circles. Allow to cook until bubbles form on top and peek underneath reveals it done to your liking. Flip and cook until the other side is done.
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Double recipe for leftovers for breakfast