A fruity twist on the classic buttermilk pancake. Fresh or frozen blueberries burst inside the fluffy batter, creating pockets of warm jam.
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10 items
Whisk flour, sugar, baking_powder, baking_soda, and salt in a large bowl.
In a separate jug, whisk buttermilk, eggs, and unsalted_butter_melted.
Pour wet ingredients into dry. folds gently. Do not overmix; lumps are fine.
Heat a skillet over medium heat and brush with oil. Pour 1/4 cup batter for each pancake.
Immediately scatter a handful of blueberries onto the wet surface of each pancake.
Cook until bubbles form and pop (2 mins), then flip and cook until golden (1-2 mins).
