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Blueberry Buttermilk Pancakes

James Carrier
Yield Makes about 20 pancakes; 5 to 6 servings
Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 1/2 cups buttermilk
  • 1/4 cup (1/8 lb.) butter or margarine, melted
  • 1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes)
  • Salad oil

Nutrition Information

  • calories 322
  • caloriesfromfat 36 %
  • protein 10 g
  • fat 13 g
  • satfat 6.4 g
  • carbohydrate 41 g
  • fiber 1.7 g
  • sodium 841 mg
  • cholesterol 96 mg

How to Make It

  1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.

  2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

  3. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.