BLUEBERRY BUTTERMILK PANCAKES

BLUEBERRY BUTTERMILK PANCAKES

I always used to ask”what are we having for breakfast on a Friday night.”  I always new it wold be something yummy but blueberry pancakes were my favorite…….My mother would melt the unsalted land o lakes  butter and heat up the  Vermont maple syrup.  Yes, I practically licked the plate …….

• 1/2-stick butter sliced into roughly tbsp portions or cooking spray
• 2 cups all-purpose flour
• 1/2 cup sugar
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/8 cup cinnamon
• 2 1/4 cups buttermilk
• 4 large eggs
• 1/4 cup melted butter
• 4 large eggs
• 2 cups blueberries
• 1/2 stick butter sliced into roughly tbsp portions or cooking spray

Sift the dry ingredients into a large mixing bowl.  In a separate bowl, whisk the buttermilk, eggs and butter.  Add the wet mixture to the dry ingredients and stir just until incorporated.  Batter should be slightly lumpy.  Carefully fold the blueberries into the batter.  Batter may be stored, covered, in the fridge for up to twelve hours.

Heat a large skillet over medium heat.  Add a portion of butter or cooking spray to pan.  Use a 1/4 cup to drop batter into pan leaving at least two inches between pancakes.  Cook on first side until small bubbles on the upper surface start to pop and edges are smooth or set, about 2-3 minutes.  Using a spatula, turn the pancakes and cook on the second side until golden brown—the second side will not take as long to cook as the first.  It may be necessary to adjust the temperature to get a nice golden brown pancake that is cooked thoroughly,