Lisa asked for our pancake recipe so I decided to post it here to make it easier:
L
Blueberry Buttermilk Pancakes
Ingredients
2 large eggs
2 C. whole wheat pastry flour
2 C. Buttermilk
1/4 C. Milk (more or less based on how thick you want your pancakes)
2 T. honey (or brown sugar)
4 T. vegetable oil
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 C. Fresh Blueberries
Beat the eggs until fluffy. Then add the rest of the ingredients, except the blueberries, and mix together - but do not over stir. You Then sit aside for five to ten minutes and let the buttermilk work it's magic. Now they're ready to cook. I like a lot of oil in the pan, to give them sort of a deep fried feel. Also, I personally add the blueberries to the pancakes when they are on the griddle so they are more evenly distributed.
Also when we have fresh blueberries Shelly always make these muffins. They are so good, they do not last very long at all.
Ingredients:
1/2 C. unsalted butter
1 1/4 C. white sugar
1/2 t. salt
2 eggs
2 c. all purpose flour, divided
2 t. baking powder
1/2 c. buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
topping:
1/2 c. sugar
1/3 c. flour
1/4 c. butter
cinnamon to taste
Directions:
1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle (or scoop) topping onto each muffin. 3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
No comments:
Post a Comment