Buttermilk Pancakes--blueberry, strawberry, pecan--you choose your favorite add-ins!

 Makes about 2 servings (4-6 pancakes):

Ingredients

Dry Ingredients

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Wet Ingredients

1 cup buttermilk

1/4 cup milk

1 large egg

3 tablespoons melted butter

1 tablespoon maple syrup

butter 

Add-ins:

blueberries, raspberries, pecans, sliced bananas and/or strawberries, etc.

Instructions

Mix dry ingredients together in a large mixing bowl (preferably with a pour spout) and set aside. Whisk wet ingredients in a smaller bowl (I use a two cup measuring cup for easy pouring) and blend well.

Add wet ingredients to dry ingredients and blend well. Be sure not to overmix or it will make the pancakes dense. The baking powder, baking soda, and buttermilk will begin reacting quickly and the batter will seem thick, but it should be pourable--if not add just a bit more milk.

Preheat griddle or non-stick pan over medium heat. Add a small amount of butter and pour batter into the skillet in 3-5 inch disks. Add your favorite fruit/nuts to the pancake batter, leaving a little space between each fruit. 

 

When bubbles begin to rise to the surface, it's time to flip. Turn down the heat to med-low to allow the fruit to cook a little slower and check frequently to get it to your desired doneness. For instance I let blueberries cook for about 3-5 minutes, but sliced strawberries will caramelize and be done in less time.

Strawberries, pecans, apples & cinnamon, pick your favorite. Just be sure to cut/use ingredients of similar size so they cook evenly.

                  

And topped with homemade maple syrup!