~ Tender Buttermilk Pancakes ~ Fruited or Plain

Cassie *

By
@1lovetocook1x

I love pancakes for dinner, about as much as for breakfast. We love my moms tender, creamy buttermilks. My boy wanted his with blueberries, which you see in the photo...absolutely yummy!


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Comments:

Serves:

6 - 8 - I Usually double the recipe

Prep:

10 Min

Cook:

5 Min

Method:

Griddle

Ingredients

1 c
flour
1/4 tsp
each - salt & baking soda
2 Tbsp
slightly heaped, sugar
1 tsp
baking powder
1
eggs, lightly beaten
3 Tbsp
melted, butter
1 c
buttermilk
Frozen
blueberries, if desired

Directions Step-By-Step

1
In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
2
Whisk together the milk, eggs and butter. Pour into the flour mixture and stir together with a spoon, only until all dry ingredients are wet. There should be some lumps.
3
Using a skillet or griddle, bring heat to about 350 degree F. You will know if hot enough when a drop of water sizzled easily and dissipates. Using about 1/4 cup batter per cake, pour into oiled or buttered pan or griddle. ( If using fruit, drop the desired amount of fruit evenly onto cake. When golden on bottom, carefully flip to other side and cook another minute or until batter is completely cooked.
4
Serve with butter, confectioners' sugar, syrup and more fresh fruit or as you desire your cakes.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom