Nothing in the world symbolizes a New England breakfast like fluffy buttermilk pancakes with pure and natural maple or blueberry syrup. No matter where you are, one bite will instantaneously bring you to a warm log cabin on a lake, listening to a chorus of loons.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 3/4 cups buttermilk
- 2 large eggs (room temperature)
- 3 tablespoons melted butter
- Stonewall Kitchen Maine Maple Syrup or Stonewall Kitchen Wild Maine Blueberry Syrup
Optional: 2 cups wild Maine blueberries, fresh or frozen
- In a medium bowl, combine flour, sugar, baking powder and baking soda.
- In a separate bowl, whisk together eggs, buttermilk and melted butter. Thoroughly mix wet into dry ingredients.
Optional: Gently fold-in the 2 cups of blueberries, being careful not to over-fold because the batter will turn purple.
- Spoon batter onto a preheated (medium high heat),lightly greased heavy skillet or griddle. When many bubbles form on the top of the pancake, flip and cook 1-2 minutes longer.
- Be sure to serve with plenty of Stonewall Kitchen’s Maine Maple Syrup or Wild Maine Blueberry Syrup.