Best Blueberry Pancakes


Aren’t the flowers absolutely gorgeous?




Kathy, Matt’s girlfriend, made the fantastic arrangement and it includes my favorite colors and flowers:  roses, carnations, mums and the striking winterberry buds in different shades of red and gold, all surrounded at the base by cranberries.  Absolutely beautiful!!!  

Awaiting our family for breakfast, on the morning after Thanksgiving, were the flowers adorning the table spread with fluffy blueberry pancakes and maple syrup, crisp bacon, tasty sausage links and good hot coffee.  


This is a very easy recipe that makes great fluffy and light pancakes.  The addition of healthy blueberries makes them very flavorful and a nice breakfast treat.  They’d even make a fine supper.  Try them! 



Best Blueberry Pancakes

Ingredients:

2 cups flour
¼ c. sugar
½ t. baking soda
2 ¼ t. baking powder
½ t. salt
2 eggs
2 c. buttermilk
¼ c. butter, melted
1 c. blueberries, fresh or frozen

Method:

In a large mixing bowl, sift the flour, sugar, baking soda, baking powder and salt.   
Whisk eggs, buttermilk and butter. 
Add the wet ingredients to the dry ingredients and blend just until the batter is lumpy, do not over mix.
Add drained blueberries and stir through.
Heat a griddle to medium-high heat.
Pour ¼ cup of batter onto hot griddle.
Flip when many bubbles appear on the surface.
Other side will cook quickly.
Serve immediately with butter and hot maple syrup.
12 servings

Here’s hoping a wonderful Thanksgiving was had by all!


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