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.
- 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.
Transfer to a warm sheet pan, keep warm in oven at 200 degrees. Repeat with the remaining batter and blueberries.
Dust the pancakes with confectioners' sugar and serve warm with maple syrup and additional berries.