Ingredients:
1 large eggs
1 cup flour
1 cup buttermilk
1 1/2 cups blueberries
2 tablespoons vegetable oil
1 tablespoon light brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Directions:
In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
Fold in whole berries.
Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
Serve with softened butter and warm maple syrup.
Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
*Don’t cook these over too high of heat, they won’t get done on the inside. Cook over medium-low.
Servings: 3-4
Time preparation: 10 min.
Time total: 20 min.