BLUEBERRY PANCAKES

On a snowy morning (or indeed any morning!) what could be better than a breakfast of orange juice, hot coffee and just-made blueberry pancakes.  I know it’s so easy to grab that box of mix off the grocery shelf and add water, but with the investment of just a few more minutes, you’ll have pancakes that are so much better. (Video demonstration below).

Blueberry Pancakes

4 tablespoons butter, melted
1 cup flour
2 teaspoons sugar
½ teaspoon baking powder (aluminum-free preferred)
¼ teaspoon baking soda
½ teaspoon salt
1 large egg, slightly beaten
¾ cup buttermilk (see note)
¼ cup milk (1 cup milk if using buttermilk powder)
1 cup blueberries

1. In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt. (Also add buttermilk powder, if using.) Add the beaten egg to the milk/buttermilk mixture and whisk. 
2. Add the wet ingredients to the flour mixture and stir until just combined.  Add 2 tablespoons of the melted butter and stir.
3. Heat a griddle or large skillet over medium-high heat and brush lightly with some of remaining melted butter.  Add pancake batter, I use ¼ cup of batter for each pancake, and sprinkle with blueberries. 
4. Cook 3 or 4 minutes until small bubbles appear on the top, flip and cook for another minute or two until underside is browned. 
5. Transfer to a warm plate and keep warm in a 150° oven while you cook remaining pancakes. 
6. Serve with warm maple syrup.

        Makes 12-14 pancakes
 
NOTE:  If you don’t keep buttermilk on hand, buy a box of buttermilk powder which keeps for ages in the refrigerator.

Watch the video to see how easy and quick you can prepare great pancakes;