We had fantastic weather on Saturday in northeast Ohio! I hope many of you who live in the area got to get out and soak up the much needed and appreciated sunshine. :) Now that winter is over, I’m definitely looking forward to more gorgeous days in the coming weeks (we are so deprived here in northeast Ohio). Yay to sunny days!
Recently, I made these delicious blueberry buttermilk pancakes and we gobbled them up in record time. The base recipe actually came from “The American Woman’s Cook Book,” to which I changed only a few little things. The pancakes turned out soooooooo good! Enjoy!
2 cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
¾ teaspoons baking powder
1 tablespoon corn meal
1 tablespoon sugar
2 cups buttermilk
2 extra-large eggs, beaten
1 tablespoon unsalted butter, melted
1 cup (or more) frozen blueberries (I use Wyman’s Wild Blueberries)
In a large bowl, whisk together the flour, salt, baking soda, baking powder, corn meal, and sugar. Make a well in the center, add the buttermilk and eggs. Stir/beat until smooth, adding the melted butter halfway through (batter will be thick). Preheat a nonstick skillet or griddle over medium heat. Lightly grease the cooking surface with butter or oil. Pour batter (I use a heaping ¼ cup per pancake) into the skillet and sprinkle the top with a tablespoon (or more if preferred) frozen blueberries – keep in mind though that too much blueberries could cause the pancakes to break apart. Cook pancakes until golden brown on both sides, adjusting the heat as needed. Serve with your favorite syrup.