Blueberry Buttermilk Pancakes

Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.

Yield: Makes about 20 pancakes; 5 to 6 servings

Ingredients

• 2  cups  all-purpose flour
• 1 1/2  teaspoons  baking soda
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 2  large eggs
• 2 1/2  cups  buttermilk
• 1/4  cup  (1/8 lb.) butter or margarine, melted
• 1  cup  fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes)
• Salad oil

Preparation

1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

3. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Nutritional Information

Calories:

322 (36% from fat)

Protein:

10g

Fat:

13g (sat 6.4)

Carbohydrate:

41g

Fiber:

1.7g

Sodium:

841mg

Cholesterol:

96mg