This buttermilk pancakes recipe can be made with gluten-free flour or regular flour, with blueberries or without. In any case, it makes light and fluffy pancakes that everyone will love.
to 12 pancakes
2 mixing bowls
measuring cups and spoons
whisk or mixer
small saucepan or microwave bowl
skillet or griddle
1/4 cup measuring cup
all-purpose or measure-for-measure gluten-free
Whisk or beat 2 eggs in a mixing bowl
Mix in 2 cups of buttermilk
Melt 2 Tablespoons of butter in a small saucepan on the stove or in a small bowl in the microwave.
Add the melted butter to the egg and butter milk mixture.
In another mixing bowl, combine 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 Tablespoon sugar and 1/2 teaspoon salt
Add the dry ingredients to the egg and butter milk mixture.
Stir by hand until the dry ingredients are mixed in. There will be some small lumps left.
If using, stir in the blueberries with as few strokes as possible.
Heat the skillet or griddle over medium heat.
Pour in enough vegetable oil to coat the bottom of the pan and wait until it is hot.
Use a 1/4 cup measuring cup to scoop up the pancake batter and add it to the pan. Depending on the size of your skillet, you may be able to put more than one scoop in the pan at a time.
Cook until you see bubbles coming up through the middle of the pancake, about 2 minutes.
Turn the pancakes over and cook until the underside is browned, about 30 seconds.
Remove from the pan and keep warm. Add more oil to the pan before adding the next batch of batter.
Serve warm with maple syrup.
Buttermilk Pancakes from https://www.fromhousetohome.com/recipes/buttermilk-pancakes-recipe/