Blueberry Buttermilk Pancakes

Yields:	2 servings
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	Preparation	10 minutes
	Cooking	10 minutes
	Ready In	20 minutes

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Ingredients

1	cup	flour, all-purpose
1/2	teaspoon	salt
1	teaspoon	baking soda
1	cup	buttermilk
2	each	egg	slightly beaten
1	cup	blueberries	washed, dried, rolled in flour

Directions

Blend flour, salt and baking soda.

In separate bowl, combine buttermilk, eggs and butter.

Stir the two mixtures together just long enough to blend them, but do not overbeat.

Fold in blueberries.

Heat 2-3 tablespoons of butter on a griddle or large skillet over medium heat.

Spoon out 3-4 tablespoons butter for each pancake.

Cook until the bubbles that form on top begin to pop, then flip.

Cook a minute or so more, then remove pancakes.

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Member Review

French Rabbit Stew

The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious!

Reviewed by Renata3008