What better way to begin a day with a stack of yummy, fluffy pancakes? We love using seasonal fruit in our recipes, and this is one of our favorites.

Ingredients

  • 2 CUPS ALL-PURPOSE FLOUR
  • 2 TSP BAKING POWDER
  • 1 TSP BAKING SODA
  • 3 TBSP SUGAR
  • 2 LARGE EGGS, LIGHTLY BEATEN
  • 3 CUPS BUTTERMILK
  • 4 TBSP MELTED BUTTER, PLUS SOME FOR GRIDDLE
  • 1 CUP FRESH OR FROZEN BLUEBERRIES (IF USING FROZEN DO NOT THAW)

Instructions

HEAT GRIDDLE TO 350 DEGREES.  IN A LARGE BOWL, WHISK TOGETHER FLOUR, BAKING POWDER, BAKING SODA, AND SUGAR.  IN MEDIUM BOWL, WHISK TOGETHER EGGS, BUTTERMILK, AND BUTTER.  GENTLY FOLD EGG MIXTURE INTO DRY INGREDIENTS; SOME LUMPS WILL REMAIN.  (TOO MUCH MIXING MAKES PANCAKES TOUGH).  FOLD IN BLUEBERRIES.  BUTTER GRIDDLE AND POUR BATTER BY ¼ CUP MEASURE.  COOK UNTIL EDGES LOOK DRY AND THERE ARE BUBBLES OVER ENTIRE SURFACE.  TURN AND COOK 2 TO 3 MORE MINUTES.  SERVE WITH WARMED REAL MAPLE SYRUP.  MAKES ABOUT 18 PANCAKES.

Camellia Rose Inn
Gainesville Bed and Breakfast
205 SE Seventh Street
Gainesville, FL  32601
www.camelliaroseinn.com