Old-Fashioned Blueberry Buttermilk Pancakes

You'll get the best results using real buttermilk, but in a pinch, substitute soured milk (a cup of milk with a tablespoon of white vinegar mixed in.) Serve hot with a dab of butter and real maple syrup or blueberry syrup.

Version #1 (no-sugar-added batter)

• 1 cup all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 3/4 tsp. baking powder
• 1/2 cup blueberries
• 1 beaten egg
• 1 cup buttermilk
• 1 tbsp. melted butter
• oil for the frying pan.

1. Sift the dry ingredients in a bowl, then add the blueberries.
2. In a separate bowl, mix the egg, buttermilk and then stir in melted butter.
3. Add the buttermilk mixture to the dry ingredients, stirring just enough to dampen.
4. Drop by spoonfuls onto a preheated, lightly greased fry pan to cook. Flip when edges turn a little brown and lift up.

Sweeter Version #2 with Blueberry Syrup

Adding the berries to the batter in the pan and not mixing them in with the batter helps keep the batter from turning blue.

To serve a fancy stack of these pancakes at the table, garnish with a drizzle of blueberry syrup and sprinkle with cooked streusel topping.

• 1 cup all-purpose flour
• 2 Tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1-1/2 cups buttermilk
• 2 Tbsp unsalted butter, melted, slightly cooled
• vegetable oil for skillet
• 1 cup blueberries (plus 1/4 cup more for syrup)
• 3/4 cup maple syrup for serving

1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Whisk egg, buttermilk and butter in a medium bowl.
3. Whisk egg mixture into dry ingredients.
4. Heat a large nonstick skillet over medium heat and lightly coat with oil.
5. Working in batches, pour 1/4 cup of batter into skillet and top each with 2 Tbsp blueberries.
6. Cook pancakes until bottoms are golden brown and bubbles for on top, about 3 minutes.
7. Flip and cook until golden brown and cooked through, about 2 minutes longer.
8. Serve pancakes topped with blueberry syrup (1/4 cup blueberries blended with 3/4 cup pure maple syrup).

Streusel Topping:

Combine:

• 1/2 cup old-fahsioned oats
• 1/4 cup all-purpose flour
• 2 Tbsp light brown sugar

Preheat oven to 350 degrees.

Line a rimmed baking pan with parchment paper.

Sprinkle oat mixture over the paper, drizzle with:

•  1/4 cup unsalted melted butter

Bake, stirring occasionally, till golden brown 15-20 minutes. Let cool and store airtight at room temperature up to 1 week before using.