What’s not to like about summer fruits? Strawberries with shortcake. Peaches and cream. Raspberry topped cheesecake.
And, my favorite, for breakfast, lunch or dinner—blueberry pancakes.
You can totally transform these recipes into fall favorites by substituting chopped apples for the blueberries.
Buttermilk Pancakes
Makes 6-8 pancakes
- 1 large egg
- 1 cup buttermilk
- 2 Tbsps.salad oi
- 1-1/2 cups flour
- 2 tsp. baking powder
- 1 Tbsp. sugar
- 1/2 tsp. salt.
- 1 cup blueberries
Combine egg, buttermilk and salad oil together in bowl. Add dry ingredients and stir to combine. Stir in blueberries. Let rest 10 minutes before making pancakes.
Oatmeal Pancakes
Try this twist on the familiar pancake. Top it with real maple syrup.
Makes 6 pancakes
- 3/4 cup oatmeal
- 1-1/2 cups buttermilk
- 1 large egg, slightly beaten
- 1/2 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbsp. maple syrup
- 1 cup blueberries
Pour buttermilk over oatmeal and let stand in refrigerator overnight. The next morning add egg and beat well. Mix in dry ingredients, mixing well. Stir in blueberries. This batter is a bit thicker than most; thin it down with additional buttermilk if it seems to be too thick.
Grease your griddle a bit or use a non-stick pan. Heat the griddle up to 350 F and pour batter to form six pancakes with room to spread. Cook over low heat. When bubbles start to form on the top side, it is time to turn the pancakes. Cook till just brown on the other side. Serve with real maple syrup.
