Blueberry Buttermilk Pancakes

Even on Sunday mornings I get up rather early and enjoy the peacefulness of a quiet home alone.  It's my time to just be...
silent, still, serene.

perfect sunrise 

As the coffee was brewing, I noticed a container of blueberries and knew they would compliment my fluffy buttermilk pancake recipe.   It has simple ingredients but it's the buttermilk that makes it taste as wonderful as it does.   I like to toss the blueberries into each pancake after I ladle it onto the griddle.   One flip and they cook up, soft and juicy.   Top with a pad of butter and warm maple syrup - I didn't have to call anyone to the breakfast table, they were just waiting for me to finish!

Blueberry Buttermilk Pancakes

Ingredients:

• 2 C flour
• 2 T sugar
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 11/2 C buttermilk
• 2 eggs
• 1/4 C canola oil
• 1/2 C fresh blueberries

Directions:   In a large bowl, combine the flour, sugar, baking powder, soda and salt, mixing to combine.   Meanwhile, preheat your griddle over medium-high heat and lightly oil.   In a bowl, mix together the buttermilk, eggs and oil using a whisk.   Pour the wet ingredients into the dry ingredients and mix gently, basically until just blended and do NOT over stir.   Ladle pancake mix onto the griddle (about 1/2 C) and add the blueberries.   Flip when browned to cook the other side.   Serve immediately with butter and warmed syrup.

toss the blueberries into the pancake on the griddle

Emma likes *lots* of syrup

just can't resist this delicious stack