Fluffy Blueberry Buttermilk Pancakes Recipe
Servings: 4
Ingredients
- 1 1/2 c. Flour
- 1/2 tsp Salt
- 2 Tbsp. Granulated sugar
- 1/2 tsp Baking soda
- 1 tsp Baking pwdr
- 1 x Egg, beaten
- 1 3/4 c. Buttermilk
- 2 Tbsp. Vegetable oil
- 1 c. Fresh blueberries
Directions
- These pancakes are miles better than any others I've tasted. The key is the buttermilk, that makes them thick and fluffy. Be sure to stir the mix as little as possible. Frzn blueberries can be substituted instead of fresh. Save the uncooked batter in the refrigerator for the next day if you do not eat all of these at one sitting.
- Sift together flour, salt, sugar, soda and baking pwdr. In a separate bowl, combine egg, buttermilk and oil. Add in liquid ingredients to dry ingredients, stirring as little as possible (only till combined).
- Stir in 1 c. of fresh blueberries. Heat griddle to 375 F. Grease lightly. Pour 0.5 c. of batter to make each pancake. Cook till edge of each pancake loses its gloss, then flip.
- (EARL L. SMITH)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 83 | 25% |
| Total Fat 9.41g | 12% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 51mg | 17% |
| Sodium 892mg | 37% |
| Potassium 254mg | 7% |
| Total Carbs 52.38g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 15.14g | 10% |
| Protein 10.03g | 16% |
