Blueberry Buttermilk Pancakes
Recipe: #19392
May 29, 2015
Categories: Breakfast, Blueberry, Brunch, Vegetarian, Buttermilk, Kosher Dairy, more
"From Vickie Lesters blog, great blog"
Original is 4 servings
Ingredients
- DRY INGREDIENTS
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- WET INGREDIENTS
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Nutritional
- Serving Size: 1 (285.6 g)
- Calories 499.3
- Total Fat - 20.3 g
- Saturated Fat - 11 g
- Cholesterol - 200.2 mg
- Sodium - 987.3 mg
- Total Carbohydrate - 62.8 g
- Dietary Fiber - 2.6 g
- Sugars - 13.1 g
- Protein - 16.1 g
- Calcium - 264.4 mg
- Iron - 1.7 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Sift the dry ingredients into a large bowl.
Step 2
Combine the wet ingredients in a bowl, and then pour gradually, stirring all the while, into the dry ingredients.
Step 3
Add one cup of blueberries and gently stir into the batter.
Step 4
Pour batter onto a lightly oiled skillet or griddle (a quarter cup dollop will form about a four inch pancake) and flip when bubbles form over the surface of the pancake.
Step 5
They’re done when both sides are golden brown. Vicki heats the oven to 250º and place the cooked pancakes on a cookie tray as they come off the griddle, and then she butter them, stack them, and put them into the oven to keep warm so she can serve everyone at once.
Tips
No special items needed.
2 Reviews
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