Buttermilk Blueberry Pancakes
Yields: 12 pancakes
Source: Taste of Home
2 cups flour (I used all-purpose, but you could also use whole wheat to healthy-ify them)
1 T sugar
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 T canola oil
1 cup fresh or frozen blueberries
In la large bowl, combine flour, sugar, baking soda, salt, and baking powder. Combine the buttermilk, beaten eggs, and oil in another medium sized bowl. Pour the wet ingredients into the dry ingredients and stir together with a fork until just moistened. Don't overmix the batter or it will create dense and flat pancakes. There will be a few lumps of dry ingredients--it's okay!
Pour batter by 1/4 cupfulls onto a greased hot griddle (I used a large frying pan). Sprinkle 1 T blueberries on each pancake. When bubbles form around the edges and tops of the pancakes, flip them and cook until the second side is golden brown. Serve with butter and syrup!
I also served this big fruit salad with breakfast that morning so we wouldn't feel so guilty eating bacon, sausage, eggs, pancakes, and the Apple French Toast! Obviously, you can adapt this to suit your tastes, but I just used what I had on hand: 4 large bananas, 1 bundle of seedless red grapes, and 4 medium oranges! I had a lot left over--this would easily serve 8 people!