Buttermilk Pancakes
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Directions
Item No.
170801
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 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 butter, melted
- Stonewall Kitchen Maine Maple Syrup
- 2 cups wild Maine blueberries, fresh or frozen, optional
Directions
- 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.
- Gently fold-in the 2 cups of blueberries, being careful not to over-fold because the batter will turn purple, (optional).
- 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 Maine Maple Syrup or Wild Maine Blueberry Syrup.
