Buttermilk Blueberry Pancakes
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|White sugar||3 Tablespoon|
|Egg||1 , lightly beaten|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Melted butter||3 Tablespoon, cooled|
|Fresh wild blueberries||1 Cup (16 tbs)|
Sift together the dry ingredients.
Combine the egg, buttermilk, and melted butter.
Add to the dry ingredients, mixing just long enough to incorporate the flour.
Quickly stir in the blueberries.
Cook on a hot, lightly greased griddle or frying pan.
Turn when the bubbles break and batter does not fill the holes.
Cook on the other side until the pancake evens out.