Sunday, May 4, 2008

Blueberry-Filled Pancakes*****

My 1-Year Blogging Anniversary!

Served with the BEST daily fresh ground sausage seasoned with old-fashioned spices from King's Red and White on the corner of Club and Roxboro in Durham.

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  • 3 eggs
  • 1 3/4 cups buttermilk
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 Tbs. granulated sugar
  • 1/2 tsp. salt
  • 1 pint fresh blueberries
  • Confectioners' sugar for dusting
  • Maple syrup for serving

In a small bowl, lightly whisk together the eggs and buttermilk. Whisk the the flours, baking soda, baking powder, salt and sugar into the egg mixture until well combined; the batter will be lumpy.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure.  Top with a tablespoon of blueberries. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 2 minutes. Cook the other side until golden brown, about 1 1/2 minutes.

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Transfer to a warm sheet pan, keep warm in oven at 200 degrees. Repeat with the remaining batter and blueberries.  

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Dust the pancakes with confectioners' sugar and serve warm with maple syrup and additional berries. 

Recipe adapted from Williams-Sonoma

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