| Serve these pancakes with butter and warm maple syrup.
Yield: 20 pancakes
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 1/2 cups buttermilk
- 1/4 cup butter or margarine, melted
- 1-10 oz. jar of Wild Blueberry Jam
Directions:
In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries, or blueberry jam.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350 degrees). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 degree oven for up to 15 minutes.
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