Ingredients
The following ingredients have 4 Servings
- 3 cups Flour
- 1 Tablespoon Baking Powder
- 1 1/2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1/3 cup Sugar
- 3 large Eggs
- 3 3/4 cups Buttermilk ((if you want thinner pancakes, add 4 cups of buttermilk))
- 6 Tablespoons Melted Butter
- 2 cups Fresh Blueberries
- Butter ((for skillet))
Instruction
- In a large bowl, combine flour, baking powder, baking soda, salt and sugar, and stir until combined. Add eggs, buttermilk, and melted butter and whisk to combine.
- Heat skillet over medium-low heat. Test for readiness by sprinkling some water on the pan and if it spatters off the griddle, it's hot enough. I prefer to start on a lower heat setting to ensure the inside of the pancake gets fully cooked through.
- Coat with butter or spray with non-stick cooking spray. Pour pancake batter onto pan. Sprinkle the top with fresh blueberries.
- When bubbles appear on top of the pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.
- Serve with real maple syrup, fresh blueberries, and whipped cream.
