Blueberry Buttermilk Pancakes
I love pancakes. I especially love that I can make great big batches of them to freeze for later. This recipe is perfect for freezing – a little reheat in the microwave and they are still as fluffy and delicious as the day they were made. It’s a perfect quick breakfast for little fingers, at home or on the go. 1
3 cups Buttermilk
2 Tbsp Honey (approximately – I just squeeze some honey in)
6 Tbsp Oil (I use olive oil, but I’m wondering how coconut oil would work)
3 cups Flour (I use 1/2 wheat, 1/2 unbleached white)
1 1/2 tsp Baking soda
3 tsp Baking powder
1 tsp Salt
Fruit (I usually use frozen blueberries, but any berry is good)
Separate egg whites into a bowl, set aside for later.
In another bowl, stir the dry ingredients together.
Mix egg yolks, buttermilk, oil, and honey with a mixer.
Slowly stir or sift dry ingredients into buttermilk mixture.
Turn skillet or griddle on to medium heat.
Beat egg whites until fluffy, then fold them into batter.
Pour small circles of batter onto griddle, add berries, cover with a little more batter. (I suppose you could mix your berries into your batter, but when I do that my pancakes always turn out blue. Plus, I like to evenly distribute the berries. I’m a little OCD.)
Flip pancakes over after about 3 minutes. (Usually I would say flip them when you start seeing air bubbles pop and remain open. They don’t always do that with these pancakes before bottoms get too brown, so just watch and take a little peek. You’ll get the hang of it.)
This recipe makes about 24 small round pancakes.
To freeze: I flash freeze mine first. To flash freeze, put pancakes on cookie sheets and pop them in the freezer for an hour or two (I put down wax paper first to keep them from sticking). Once they are frozen, transfer them to whatever you will store them in long-term.
To reheat: I put them in the microwave for about 20 seconds on low power, flip, repeat. Delicious.
Gift idea: if you make frozen meals for new mothers, this is an interesting alternative to the standard casserole – especially if there are kids in the family already.
- We eat ours plain, maybe a little bit of butter. They are sweet without adding any syrup, so try skipping that unneeded bit of HFCS in your toddler’s diet if you don’t buy the real maple syrup. ↩
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"Blueberry Buttermilk Pancakes"
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