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    Home

    Blueberry-buttermilk Pancakes

    adapted from The Joy of Cooking

    1 cup cake flour
    1 teaspoon baking powder
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    2 tablespoons sugar
    1 large egg, lightly beaten
    1 cup buttermilk
    3 tablespoons melted butter
    1 teaspoon vanilla
    1 cup+ blueberries, fresh or frozen

    Whisk flour, baking powder, baking soda, sugar and salt together in a large bowl. In a separate bowl, whisk together egg, buttermilk, vanilla and butter. Add the egg mixture to the flour mixture and stir to combine (do not overmix; batter should be lumpy). Add blueberries and stir lightly to combine.

    Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter or oil.

    Drop the batter by tablespoons-ful onto the pan and cook about 2-3 minutes (or until batter is firm and bubble form) before flipping over to cook about 1-2 minutes. Keep pancakes warm in a 200-degree oven until ready to serve (but they are best eaten very fresh and very hot).

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    About Me

    Hi, I'm Nicole. Writer, recipe developer, and gluten-free baker. More about me.

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