I promised myself that I would make sure that I made some time for blogging again…. no easy task when you are working mom. But as HIM rightly pointed out – this is something that I love doing – and that I should dedicate a few hours each week to it (and to myself)… so my goal is back to producing 2 blog posts a week….
In order to fulfill this goal (and also to say thank you to HIM for his pearls of wisdom) – I decided to whip up a batch of blueberry pancakes (because he loves my blueberry banana muffins!)
I found a recipe on the Martha Stewart site – but left out the lemon zest and decided to rather add the blueberries as the batter was in the pan – allowing for a more even distribution of berries & less “bleeding” affect than her suggestion of folding them into the batter (after dusting with flour)
Would I make these again? YES! In total – the batter made about 16 pancakes – enough for 4 healthy portions
Blueberry Buttermilk pancakes
2 cups flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 Tablespoon sugar
1-2 cups of blueberries (I used fresh)
2 cups buttermilk
2 eggs
- Sift dry ingredients into a large mixing bowl – and then using a whisk, mix together until well combined
- Make a well in the centre and add buttermilk & eggs
- whisk until just combined – lumps are good!
- ladle a spoonful of batter onto a preheated frying pan (I had 2 pans going at the same time) and add blueberries (pushing them down into the batter)
- Flip them when you start to see little bubbles forming
- Serve with maple syrup
whyiamnotskinny 