How to make Better Buttermilk Pancakes

Buttermilk pancakes are a real breakfast treat - especially with some blueberries folded in!  It's easy just to grab a box of pancake mix from the supermarket, but it only takes a few more minutes to make them from scratch and they don't  contain any preservatives.  Don't be put off by the buttermilk.  If you don't have it on hand, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let stand for 5 minutes and use that.

See my easy tip at the end of the video for making your own mix ahead of time.

Recipe for Two (makes 7 - 8 pancakes).

1/2 cup flour
1/2 teaspoon baking powder (non-aluminum is best)
1/4 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons sugar
1/2 an egg, lightly beaten
3/4 cup buttermilk
1 tablespoon butter, melted
1 cup blueberries (optional)

Combine all dry ingredients.  Whisk in buttermilk and egg.  Just before the mixture is fully mixed, add the melted butter.

Preheat a griddle or large frying pan, butter lightly, and, using a 1/4 cup measure, drop mixture, leaving some space in between.  When tiny bubbles start to appear on top, flip the pancakes and cook for a minute or two on the second side.  Serve with warm maple syrup.

Our youngest granddaughter loves these with chocolate chips instead of blueberries!

Watch video demonstration: