We are having a sleepover. We LOVE sleepovers. There is nothing better than having a house full of happy kids who are up late giggling, watching movies and eating cold pizza. Except perhaps, having a great breakfast the next morning.
A breakfast that includes my famous Blueberry Buttermilk Pancakes. I love it when they are packed with blueberries and are dripping with butter and syrup.
You may have noticed that I am not a box food kind of girl. I make everything from scratch. That includes pancakes. There isn’t a box on the market that even comes close to the taste of homemade. I don’t care what they tell you, there is just no substitute for homemade anything.
You will need milk (not actual buttermilk), flour, sugar, eggs, butter, baking soda, salt, baking powder, blueberries and apple cider vinegar.
There isn’t really any buttermilk in this Joy of Cooking recipe. Are you surprised? It’s not that you can’t use it. I just don’t. It’s one more thing to buy, and then what do you do with the leftovers? I rest my case.
Here’s the low down:
1 cup flour
1 tsp. sugar
1 cup buttermilk ( I use regular milk with 1 tsp. cider vinegar added)
1/2 tsp. salt
1 tsp. baking powder
1/2 baking soda
2 tablespoons melted butter
Lots and lots of frozen blueberries
Combine all ingredients except blueberries. Preheat your griddle to 350 degrees, grease with more butter.
Pour the pancakes, then sprinkle with the frozen berries.
Cook for about 5 minutes on each side. The berries will defrost and you will never know that they weren’t fresh.
You may have so much fun making pancakes that you won’t know when to stop.
I love sleepovers!