Ingredients
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Instructions
- Heat oven to 200 degrees to hold cooked pancakes. Sift together flour, sugar, baking powder, baking soda and salt and stir gently to combine in a large bowl.
- a separate bowl, mix together the eggs, buttermilk, milk and melted butter. Gently stir the egg mixture into the flour mixture, just to combine.
- Allow the mixture to sit for at least 20 minutes. Stir in ½ cup blueberries. Heat a tablespoon of butter (or more) in a nonstick skillet or griddle over medium heat.
- When a drop of batter sizzles, add ¼ cup batter for each pancake, leaving space in between. Cook in batches, turning and cook the other side of each pancake.
- Holding cooked pancakes in a warm oven while cooking the remaining pancakes. Serve with a sprinkle of the remaining blueberries, maple syrup and a small scoop of sweetened cottage cheese on each plate beside pancakes, if desired.
- Elsie’s Tip: Don’t over mix the pancake batter; flour doesn’t like to be handled too much. For a finer textured pancake, pour the batter through a sieve to screen out lumps of flour. Discard the lumps, then allow the batter to rest for 20 minutes.
Ingredients
Share this recipe with your friends!
[social_warfare]
|
|
Instructions
- Heat oven to 200 degrees to hold cooked pancakes. Sift together flour, sugar, baking powder, baking soda and salt and stir gently to combine in a large bowl.
- a separate bowl, mix together the eggs, buttermilk, milk and melted butter. Gently stir the egg mixture into the flour mixture, just to combine.
- Allow the mixture to sit for at least 20 minutes. Stir in ½ cup blueberries. Heat a tablespoon of butter (or more) in a nonstick skillet or griddle over medium heat.
- When a drop of batter sizzles, add ¼ cup batter for each pancake, leaving space in between. Cook in batches, turning and cook the other side of each pancake.
- Holding cooked pancakes in a warm oven while cooking the remaining pancakes. Serve with a sprinkle of the remaining blueberries, maple syrup and a small scoop of sweetened cottage cheese on each plate beside pancakes, if desired.
- Elsie’s Tip: Don’t over mix the pancake batter; flour doesn’t like to be handled too much. For a finer textured pancake, pour the batter through a sieve to screen out lumps of flour. Discard the lumps, then allow the batter to rest for 20 minutes.
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