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Buttermilk pancakes with fresh berries PRINT
- YIELD: 4-6 servings
Forget boxed pancake mixes! Homemade isn’t difficult to make, and I think they are fluffier and better. If you don’t have buttermilk, substitute with 1 cup milk and 1 tablespoon lemon juice or white vinegar. Allow it to sit for a few minutes. If you do purchase buttermilk and have extra, freeze it in 1 cup containers or in Ziplock bags.
Ingredients
| 2 | cups all-purpose flour |
| ¼ | cup sugar |
| 2¼ | teaspoons baking powder |
| ½ | teaspoon baking soda |
| ½ | teaspoon salt |
| 2 | eggs |
| 2 | cups buttermilk |
| ¼ | cup melted unsalted butter, plus some for frying |
| 1 | cup berries of your choice, fresh or frozen (we prefer blueberries or olallieberries) |
| Serving suggestions: whipped cream and maple syrup |
Directions
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter.
Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
*Cook’s Note: Over mixed batter will result in flat, heavy pancakes.
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