Cooking for you, for me.

Buttermilk Blueberry Pancakes

I was asked to make these pancakes because there was a plethora of buttermilk in the fridge with an expiration date on the horizon. We also had some local organic blueberries from our weekly food co-op sitting in the fridge. Anyone who knows me knows I truly truly dislike pancakes. I’m a crepe person, probably because my grandma turned me into one since the day I could eat solids, and now I just laugh at the idea of a pancake. Regardless, I was asked, and therefore here it is. This one is for you mom. (Note: these pancakes are not very sweet, so if you are into those super sweet pancakes, add a dollop of homemade whipped cream, or just double the sugar).

In a bowl combine: 2 c. all purpose flour, 2 TSP baking powder, 1 TSP baking soda, 1/2 TSP salt, 3 TBSP sugar. Mix well. Add two lightly beaten eggs, 3 cups buttermilk, 4 TBSP unsalted butter melted and cooled. (I added a TSP of grated lemon zest as well).

Heat skillet or pan to medium heat, add some cooking spray/butter, and drop 1/4 c. worth of batter per pancake. Once you put the batter on the pan, add multiple blueberries on top. Serve with a drizzle of maple syrup and maybe some whipped cream if you are into that.

*Recipe from Martha Stuart

And yes, that is a glass of fresh squeezed orange juice compliments of my dad. You can say this was a ‘pampering mom’ kind of morning.