Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 2½ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1½ Tbsp. sugar
- 1 large egg, beaten
- 2 cups buttermilk
- 1½ Tbsp. butter, melted and cooled
- 1 pint blueberries
- Sift together the flour, baking soda, salt, and sugar into a bowl. Combine the egg and milk in another bowl and beat to combine well. Add the milk mixture slowly to the flour mixture, beating until smooth. Stir in the butter and berries.
- Preheat a griddle or skillet over medium-high heat. Pour the batter by the tablespoonful onto the hot griddle or pan and cook for about 2 to 3 minutes, or until browned. Do not crowd the pan. Flip the pancakes and cook on the second side until browned, about 2 minutes longer. Serve hot, dusted with confectioners’ sugar and sprinkled with blueberry syrup, if desired.