Blueberry Buttermilk Pancakes

James Carrier

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.

Yield: Makes about 20 pancakes; 5 to 6 servings
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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 36%
  • Protein: 10g
  • Fat: 13g
  • Saturated fat: 6.4g
  • Carbohydrate: 41g
  • Fiber: 1.7g
  • Sodium: 841mg
  • Cholesterol: 96mg

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

Preparation

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