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BLUEBERRY PANCAKES

 

 

2 cups buttermilk

1 large egg, beaten

1 3/4 cups all purpose flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup Georgia Blueberries

2 tablespoons butter

 

 

In a medium bowl, combine buttermilk and egg. In a separate bowl combine remaining ingredients except for blueberries and butter.

 

Add buttermilk mixture to dry ingredients and stir to combine. The mixture will be lumpy.  Allow to sit for 20 minutes, or overnight in refrigerator.

 

Heat griddle or pan, then add butter. When butter starts to sizzle, pour about 1/4 cup pancake batter onto hot griddle. Turn griddle to low and add blueberries to each pancake.

 

When they start to turn brown on the bottom, about 3 minutes, gently flip with a spatula.

 

Repeat with remaining batter

 

Serve with butter and syrup.

 

 

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