We are so lucky to have a neighbor who grows and sells blueberries. The first ones were picked this week.
Blueberry Buttermilk Pancakes
1 1/4 cups whole wheat pastry flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
In a separate bowl, whisk together:
1 cup buttermilk
1/2 cup milk
2 large eggs
2 tablespoons melted and cooled butter
Whisk the dry ingredients into the milk mixture.
Grease the griddle with cooking spray and set to medium temperature. On mine that's about 350º F.
Use a 1/4 cup to measure out each pancake. My griddle held four at a time
Sprinkle blueberries onto each pancake.
Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes - or a bit longer.
Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more.
Transfer pancakes to a plate in the oven, set a low temperature, just to keep them warm until serving.
This made a dozen pancakes and I'm not embarrassed to say that we ate them all! There were two without blueberries which Lucy had, so that gave us five each, served with butter and warmed maple syrup. Heaven.
This is my offering for Weekend Cooking this week.