Buttermilk Pancakes With Blueberries
Nutrition
Calories: 362 kcalCarbohydrates: 56 gProtein: 19 gFat: 14 gSaturated Fat: 8 gCholesterol: 251 mgSodium: 1073 mgFiber: 5 gSugar: 12 gVitamin A: 8.825 IUCalcium: 302 mgIron: 10 mg
Ingredients
- 1 pt blueberries
- 7 whole eggs
- 2 cups buttermilk
- 2 1/2 cups flour
- 1-1/2 tsp baking soda
- 1-1/2 tsp salt
- 4-1/2 tsp baking powder
- 1 tbsp shortening melted
- 1 teaspoon maple syrup warmed for serving
Instructions
- Preheat a griddle to medium heat. Lightly oil the griddle.
- Rinse the blueberries thoroughly, and remove the stems, any shrunken berries, and impurities.
- Whip the eggs and buttermilk together in a large bowl.
- Combine all the dry ingredients in a separate bowl, then add to the buttermilk mixture. Add the melted shortening and mix well, but do not overmix. Keep the mixture somewhat lumpy.
- Using a 1/4 cup ladle, pour the batter onto the prepared griddle. Sprinkle 1 tbsp of the blueberries on top of each pancake. Cook until bubbles appear on top, about 3 to 4 minutes. Turn over and cook 2 to 3 minutes on the other side.
- Serve with warm maple syrup.