Local Buttermilk Pancakes
When you have rich, thick and fresh local buttermilk from JD Country Milk or Hatcher Dairy's make these pancakes or a buttermilk pie, where the buttermilk really shines.
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- pinch cinnamon
- pinch nutmeg
- 4 eggs
- 1 teaspoon vanilla
- 4 cups buttermilk
- 4 tablespoons melted butter
- 2 cups blueberries
Preparation
1) Mix the dry ingredients until blended.
2) In another bowl, mix eggs, vanilla, and buttermilk together until well blended.
3) Add dry mix to wet mix a little at a time and mix with a spoon (wooden if possible). Do not overmix. Batter should have some lumps and be a thick but pourable consistency.
4) Melt butter in a pan, cast iron skillet, or griddle to 350F. Pour batter onto hot pan and spread blueberries around the cakes. Cook 2-3 minutes until you see bubbles rising through the batter. Flip and cook another 1-2 minutes. Brush with melted butter. Serve with powdered sugar and maple syrup.
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