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Here is what you need to know
Buttermilk makes a difference in the recipe.
To keep pancakes warm and preventing them from getting soggy place on a greased wire rack.
1 3/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons melted unsalted butter, plus more for cooking
1/2 teaspoon pure vanilla extract
1 cup fresh blueberries or frozen
In medium bowl sift together flour, sugar, baking powder and salt.
In large bowl, beat eggs:stir in buttermilk, melted butter and vanilla. Add to flour mixture and stir just enough to combine. Let mixture rest 30 minutes in the refrigerator.
Heat nonstick skillet over medium heat. Lightly brush bottom of the pan with butter. Pour 1/4 cup batter into pan for each pancake. sprinkle tops with blueberries. Cook pancakes 1 1/2 minutes to 2 minutes, until fine buddies appear. Flip over and cook 1 minute , or until lightly browned. Repeat with remaining batter.
Keep cooked pancakes warm covered with foil in an 200F oven.