Aunt Betty’s Blueberry Pancakes
These fluffy pancakes will brighten up you and your family’s day early in the morning. Feel free to use fresh blueberries from the farmers market instead to add that freshness to the mix.
½ cup plain all-purpose flour, sifted
2 teaspoons baking powder
3 tablespoons sugar
1 cup buttermilk
2 tablespoons no-salt margarine, melted
2 eggs, slightly beaten
1 cup canned or frozen blueberries, rinsed
Makes: 6 Serving size: 2 pancakes
- Sift together flour, baking powder and sugar in a mixing bowl. Make a well in the center and add the remaining ingredients.
- Stir, starting at the center, and gradually mix in the dry ingredients to make a smooth batter. Begin cooking immediately.
- Heat a heavy 12-inch skillet or griddle and grease it lightly.
- Using a ⅓ cup measuring cup, spoon out pancakes and cook until done, flipping pancake only once.
Recipe contributed by Satellite Healthcare