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Title: Fluffy Blueberry Buttermilk Pancakes
Yield: 4 Servings

Ingredients

  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

Instructions

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)

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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