Mildred Pierces Blueberry Buttermilk Pancake Recipes

MILDRED'S FAMOUS BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
• In a separate bowl, beat the eggs with the buttermilk and melted butter.
• Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.
• In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.
• When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm for mom by keeping them in a 250ºF oven.
• Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.

MILDRED PIERCE'S BLUEBERRY BUTTERMILK PANCAKE

Steps:

• Sift together the dry ingredients in a large bowl.
• In another bowl whisk together the eggs with the buttermilk and melted butter.
• Using a spatula, combine the wet and dry ingredients together to make a thick lumpy batter. No need to mix until smooth.
• Fold in the blueberries or fruit of choice.
• In a nonstick skillet, melt some butter over medium-high heat. Ladle 1/3 cup of batter into the hot skillet. When bubbles appear on the surface of the pancakes and the edges begin to brown, flip the pancakes and cook the other side. It should take 2 to 3 minutes per side.
• Serve with butter, maple syrup, a dollop of whipped cream or other toppings of choice.

BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
• Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
• Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
• Serve with a dollop of whipped cream and maple syrup.

BLUEBERRY BUTTERMILK PANCAKES

Steps:

• Stir together flour, sugar, baking powder, baking soda, and salt; Add egg, buttermilk and oil, beating until mixture is smooth.
• Fold in blueberries.
• For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet.
• Turn pancakes when tops are covered with bubbles and edges looked cooked.
• Serve with syrup or sprinkled with powdered sugar.

BLUEBERRY BUTTERMILK PANCAKES

Steps:

• Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
• Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.