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Blueberry Buttermilk Pancakes

Courses: Dessert

Recipe Ingredients

1 cup 62g / 2.2ozAll-purpose flour
1 teaspoon 5mlBaking soda
1/2 teaspoon 2.5mlSalt
1   Egg - slightly beaten
1 cup 237mlButtermilk
2 tablespoons 30mlButter - melted
  = (or use vegetable oil, if desired)
1 cup 237mlFresh or frozen blueberries - rinsed, dried,
  And tossed in flour

Recipe Instructions

Stir together flour, baking soda and salt in mixing bowl.

Beat eggs in separate bowl; stir in buttermilk and melted butter.

Add liquid mixture to dry ingredients, stirring just until blended. Fold in blueberries.

Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

This recipe yields about 9 (4-inch) pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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