Brown Sugar Blueberry Pancakes

1 1/2 c Flour
1/2 c Firmly packed brown sugar
2 1/2 T Brown sugar-for sprinkling
1/2 t Baking powder
3 c Buttermilk
1 lg Egg
2 T Melted butter
2 1/2 c Blueberries
1 T Freshly grated orange peel
2 1/2 t Butter

Stir flour, brown sugar and baking powder through a strainer with the back of a spoon into a medium-size bowl. Measure buttermilk in a 4 cup galss measure. Add egg and melted butter. Beat until blended. Add to flour mixture and stir gently until well blended. Stir in blueberries and orange peel. Heat nonstick griddle over medium heat until hot. Lightly grease griddle with about 1/2 t of the remaining butter per batch of pancakes. For each pancake, pour a scant 1/4 cup batter on griddle. Cook 3 to 4 minutes until bubbles appear on surface and undersides are golden brown. Turn pancakes over and cook 2 to 3 minutes longer. Remove to a plater and sprinkle with brown sugar. Makes 30 pancakes.

Printer friendly version: Brown Sugar Blueberry Pancakes

Click Back to return here.