Every so often I love having pancakes or waffles for a lazy weekend breakfast. My husband thinks of them as the perfect sponge for copious amounts of maple syrup. I love that pancakes are easy, as in mix everything in one bowl, fry them up, and you are enjoying a delish breakfast. What I love about making waffles or pancakes as well, is they freeze well, and you have a quick on the go breakfast when you feel like a pancake during the week.
Blueberry Buttermilk Pancakes
1 1/3 cups all purpose flour
3 tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 1/4 cups buttermilk
2 tbsp melted butter [and a bit more for cooking]
a few handfuls of fresh blueberries
Preheat oven to 250F, place baking sheet in oven.
Whisk the dry ingredients together.
Whisk the buttermilk, eggs, and melted butter in a measuring cup.
Stir wet ingredients into dry ingredients, stir in berries.
Heat large pan over medium heat, brush with butter.
Drop batter by 1/3 cupfuls. Cook until golden brown, and cooked through, about 3mins per side.
Transfer to sheet in oven, keep warm.
Serve with maple syrup or peach butter.