Blueberry Pancakes Recipe

Ingredients 2 cups all-purpose flour 1/4 cup sugar 21/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilkĀ 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen Serving suggestions: whipped cream and maple syrup Directions In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. Serve with a dollop of whipped cream and maple syrup. *Cook’s Note: Over mixed batter will result in flat, heavy pancakes. Per Serving (based on 6 servings): Calories: 496; Total Fat: 16 grams; Saturated Fat: 9 grams; Protein: 15 grams; Total carbohydrates: 74 grams; Sugar: 24 grams; Fiber: 2.5 grams; Cholesterol: 144 milligrams; Sodium: 830 milligrams...