Ingredients

The following ingredients have 10 Servings
  • 1 cup flour (sifted)
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup buttermilk
  • 2 tablespoons butter (melted and cooled)
  • 1 1/2 pints blueberries (3 cups)
  • 3/4 cup sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch

Instruction

  • Optional: preheat oven to 200F degrees to keep cooked pancakes warm whilst others and being baked.
  • In a large bowl, whisk together the egg, buttermilk, vanilla and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy.
  • Heat a griddle pan or a cast iron skillet over medium to high heat. If you're using pancake circles like I did, spray them with cooking spray.
  • Add a teaspoon of oil or a dab of butter and heat through or spray the griddle. Add 2 heaping tablespoons of batter to the pan or enough batter to fill half way up the pancake circles.
  • Heat until bubbles form and start to pop.
  • Carefully flip over and cook through.
  • Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
  • Top pancakes with maple syrup or blueberry sauce sweetened with a dash of powdered sugar.