Friday, May 13, 2011

Blueberry Buttermilk Pancakes

This post was deleted in the blogger update, and this is a repost of yesterday's post. 
These pancakes are light and fluffy with a wonderful blueberry-lemon flavor. They are a great way to use any leftover buttermilk you make have.
 Blueberry Buttermilk Pancakes Recipe adapted from Food Network
2 cups all-purpose flour
1/8 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups low fat buttermilk
1/4 cup melted unsalted butter,
1 cup frozen blueberries
1 lemon zested
1/4 tsp fresh grated nutmeg
1/2 tsp cinnamon
nonstick spray

Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a large bowl whisk together eggs, buttermilk, and butter. Add dry mixture to wet ingredents and stir until combined. Add remaining ingredients and mix to incorporate. 
Heat a pan or electric skillet over medium heat and spray with cooking spray. Spoon about a 1/3 cup of pancake mix into pan and cook over about 4 minutes on each side. 
Serve with blueberry syrup. 
Cook's Note-These pancakes can be made in advance and warmed in the oven, toaster, or microwave. They freeze and reheat really well so make a bunch and freeze them for an easy morning.
Happy Cooking!

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