The best delicious Fluffy Blueberry Buttermilk Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fluffy Blueberry Buttermilk Pancakes recipe today!
Hello my friends, this Fluffy Blueberry Buttermilk Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Fluffy Blueberry Buttermilk Pancakes is amazingly delicious, and addictive, everyone will be asking for more Fluffy Blueberry Buttermilk Pancakes.
What Makes This Fluffy Blueberry Buttermilk Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fluffy Blueberry Buttermilk Pancakes.
Ready to make this Fluffy Blueberry Buttermilk Pancakes Recipe? Let’s do it!
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1 1/2 c Flour
1/2 ts Salt
2 tb Granulated sugar
1/2 ts Baking soda
1 ts Baking powder
1 Egg; beaten
1 3/4 c Buttermilk
2 tb Vegetable oil
1 c Fresh blueberries
These pancakes are miles better than any others I’ve tasted. The key is
the buttermilk, which makes them thick and fluffy. Be sure to stir the
mixture as little as possible. Frozen blueberries can be substituted
instead of fresh. Save the uncooked batter in the refrigerator for the next
day if you don’t eat all of these at one sitting.
Sift together flour, salt, sugar, soda and baking powder. In a separate
bowl, combine egg, buttermilk and oil. Add liquid ingredients to dry
ingredients, stirring as little as possible (only until combined).
Stir in 1 cup of fresh blueberries. Heat griddle to 375 F. Grease
lightly. Pour 0.5 cups of batter to make each pancake. Cook until edge of
each pancake loses its gloss, then flip.
SMITH@PIXIES.UNIV-LYON1.FR
(EARL L. SMITH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings
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