Blueberry Buttermilk Pancakes

These are too delicious! Best made with fresh picked local blueberries, but are they are still really good using frozen.

Our recommendation is to enjoy early coffee, then go picking at the berry patch. You will come back hungry, and these taste even more delicious then!

Note: Unless it is just a couple of you eating, make a double batch…

Ingredients:

1 cup all-purpose flour

1 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 egg, slightly beaten

2 tablespoons maple syrup (instead of white sugar)

1 cup buttermilk or sour milk

2 tablespoons cooking oil or melted butter

As many blueberries as you want (start with ½ cup)

In a large bowl stir together flour, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, maple syrup, buttermilk, and oil or melted butter. Add wet mixture to flour mixture. Stir just until moistened (batter should be slightly lumpy). Gently stir in fresh blueberries, being careful to not crush them. Let rest 5-10 mins (this is the hard part!) for bubbles to form while the griddle preheats.

For standard-size pancakes, pour about 1/3 cup batter onto a hot, buttered griddle or heavy skillet, spreading batter if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Top with lots of butter and 12 Mile Creek Maple Syrup!