Rebecca’s Blueberry Buttermilk Pancakes
100% of the credit for these pictures and the yummiest pancakes ever goes to my beloved wife Rebecca. Thank you for letting me take pictures while you did everything else!
1 cup flour
1 tsp. salt
1 tsp. baking soda
1-1/8 c. buttermilk
2 T. butter, melted
1 tsp. vanilla
1 c. fresh blueberries
1. Preheat and lightly grease a large skillet or griddle.
2. Mix dry ingredients together in a bowl. Add egg, buttermilk, butter, vanilla and blueberries. Stir lightly, but keep it lumpy. The batter should look thick and spongy.
3. Drop 1/3 c. batter onto the cooking surface. Cook until lightly brown, about 2 minutes per side.
Serve with maple or berry syrup & enjoy! Makes about 12 delicious pancakes.
Shot with the Nikon F100 and the Nikkor 50mm ƒ/1.4 G lens on Portra 400 NC (expired):