Friday, June 17, 2011

Blueberry Buttermilk Pancakes

Suddenly ... there was only one bag left!  This was a surprise!  Where did the large supply of frozen blueberries go?  This sole bag would be devoured, but what delicious food would be prepared?

Considering that Father's Day is this weekend and my husband's fave pancake choice, it did not take too long to decide what would be on our breakfast table on Sunday.  Planning ahead is always good.  Monday the dark blue berries were placed in the fridge to defrost.  Tuesday's breakfast was a preview - Blueberry Buttermilk Pancakes.  There were many extra tasty light pancakes after breakfast on Tuesday, so each was placed in a sandwich bag and then the stacks went into Gallon sized Ziploc Freezer Bags and into the freezer they went.  :) 
              
The recipe I use is adapted from BURYGOLD's Buttermilk Pancakes II on allrecipes.com.  They are light, absolutely delicious and just the best with the added blueberries.  I use Egg Whites as often as possible when cooking/baking along with Olive Oil.  Low Fat Milk and Low Fat Buttermilk are always in our fridge.  Whenever I'm cooking I take a few steps to my Spice Rack for the Cinnamon & Nutmeg.  :)     

Blueberry Buttermilk Pancakes 

adapted from BURYGOLD's Buttermilk Pancakes II on allrecipes.com 

Ingredients:
3 Cups Flour
3 Tablespoons Sugar
3 teaspoons Baking Powder
1 and 1/2 teaspoons Baking Soda
3/4 teaspoon Salt
1 Whole Egg
4 Egg Whites
3 Cups Low Fat Buttermilk
1/2 Cup Milk - I use 1% Milk.
1/3 Cup Olive Oil - for sauteing & baking
Cinnamon & Nutmeg - a dash from each bottle that's located in my Spice Rack 
Blueberries - fresh or defrosted

Method:
  1. Combine all dry ingredients in a large bowl and stir well.
  2. In smaller bowl combine Whole Egg and Egg Whites, beat with fork.
  3. Add 1 Cup Buttermilk, Milk and Olive Oil to Egg/Egg Whites.  Stir.
  4. Pour into dry ingredients.
  5. Add remaining 2 Cups Buttermilk and stir with rubber spatula or wooden spoon.
  6. Batter will be lumpy.
  7. Place about 1/2 cup batter on heated griddle. I make 3 pancakes at a time on my smaller griddle. 
  8. Add 8 - 10 Blueberries to the top of each pancake.
  9. Turn over when first side is lightly brown and then brown other side.
  10. Enjoy!  Yummy! 
*Remember to rinse fresh Blueberries under cold water before using.

This will be a weekend filled with fun!  My special breakfast on Sunday will be heated in our microwave.  :)
Are you making a special breakfast for Sunday?

Wishing the dads in your family ...

Happy Father's Day!!! 

7 comments:

~Lavender Dreamer~ said...

Pancakes are so light and fluffy when you use buttermilk! I love blueberry pancakes and scones...my two favorite things in the world! Well...maybe blueberry muffins, too! ♥

Cathy said...

There's nothing more welcome than a breakfast of blueberry pancakes, especially on an occasion like Father's Day. Freezing extras is a great idea.

Rita said...

I do love buttermilk pancakes and your recipe is really sounding good. Love the idea of freezing.
Rita

Carol @ There's Always Thyme to Cook said...

Fantastic way to use up that last bag of beautiful berries! The pancakes look delicious!

Mary said...

These really sound delicious. It is a great way to use extra berries that accumulate from other projects. I hope you have a great day. Blessings...Mary

Barbara Bakes said...

Looks like a great blueberry pancake. I always add the berries after I've poured the pancakes too.

JG said...

Lavender Dreamer- It's so difficult to choose one. :)

Cathy- My DH enjoyed his breakfast celebrating more than once during the week.

Rita- Freezing extras is great!

Carol- Only way to use the last bag.

Mary- They do help make a delicious breakfast.

Barbara- Much easier to just pop them on the top.

~Judy