12 November 2013

Blueberry Buttermilk Pancakes

Breakfast is the most important meal of the day, and also happens to be my most favorite type of food to eat.  Growing up I would love it when my Mom would surprise us with breakfast food for dinner.

A few weeks ago, when Jim came home from errands and I told him we were having pancakes for dinner, he looked a little confused...apparently he didn't get the memo in marriage prep class that breakfast food is a totally righteous thing to eat for dinner also;) 

Thankfully, he didn't seem to mind the blueberry buttermilk pancakes I had made.  Apparently they must have been good because I didn't have many left-overs to throw in the freezer for future snacking.



















Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp Kosher salt
2 Tablespoons sugar
1/4 tsp ground cinnamon
1 cup fresh blueberries
2 cups buttermilk
2 large eggs, lightly beaten
1 lemon, zested

  1. Whisk together dry ingredients in a large bowl
  2. Combine buttermilk, eggs, and lemon zest together in a small bowl
  3. Slowly pour wet ingredients into the dry ingredients, mixing just until combined(batter may be lumpy, that's a-okay)
  4. Fold in the blueberries (I ended up using 1 1/2 cups of blueberries)
  5. Heat a large skillet or griddle over medium-high heat
  6. Spray with non-stick cooking spray 
  7. Ladle 1/3 cup batter onto skillet for each pancake.
  8. Flip when small bubbles appear on the surface and continue cooking until golden brown
  9. Grab some Mrs. Butterworth and chow down


 Nothing like a good hard cider to wash down yummy pancakes ;-)


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