This tasty recipe was my favourite weekend breakfast as a kid. The pancakes are light and fluffy and the cooked blueberries break up the pancake texture with their sweet, summer flavour. The maple whipping cream and your favourite fruity syrup make this a decadent breakfast full of wonderful sweet fruity flavour!
I hope you enjoy these pancakes as much as I do.
2 cups buttermilk
1 1/3 cups flour (I usually need to use more–just add enough to make a good consistency)
1 tsp. baking soda
1/4 cup melted butter
1 1/2 cups blueberries (frozen work great)
1 tbsp. sugar
In a large bowl, beat eggs. Then add buttermilk continuining to beat. Whisk together flour, sugar and baking soda, then stir mixture into egg + milk mix until just combined. Blend in melted butter.
Preheat griddle to about 325 degrees farenheit.
Drip batter onto a griddle in pancake size splotches! Take about 5 or six blueberries and place on each pancake, then cover each blueberry with a little more batter. Let sit for a few minutes making sure not to burn the bottom, then flip. Once both sides are brown, they’re done!
The Maple Cream Topping really compliments the pancakes in my opinion.
Use 1 cup of whipping cream
and 3 tbsps of pure maple syrup. Whip the whipping cream until it’s about 3/4 whipped–then add the maple syrup and continue to whip until it’s as whipped as you want!