TasteToronto | Mildred's Famous Blueberry Buttermilk Pancakes

Mildred's Famous Blueberry Buttermilk Pancakes

Easy

Mildred's Famous Blueberry Buttermilk Pancakes

from Mildred's Temple Kitchen

Mildred's Famous Blueberry Buttermilk Pancakes

Method

6 Steps

  • Step 1

     In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.

  • Step 2

    In a separate bowl, beat the eggs with the buttermilk and melted butter.

  • Step 3

    Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.

  • Step 4

    In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.

  • Step 5

    When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm for mom by keeping them in a 250ºF oven.

  • Step 6

    Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.

Tags:

Toronto Restaurants

Cooking At Home

Blueberry Pancakes

Mildred's Temple Kitchen

Easy

Mildred's Famous Blueberry Buttermilk Pancakes

from Mildred's Temple Kitchen

TasteToronto
written by

TasteToronto

Mildred's Famous Blueberry Buttermilk Pancakes

Yields:

Serves 6

Prep Time:

0 hours 40 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

American

Breakfast & Brunch

Ingredients

Pancakes

  • ¼ cup of white sugar

  • ½ tsp of salt

  • 2 cups of all-purpose flour

  • 2 ¼ tsp of baking powder

  • ½ tsp of baking soda

  • 2 large eggs

  • 2 cups of buttermilk

  • ¼ cup of melted unsalted butter

  • 1 cup of fresh blueberries (or frozen)

  • And some extra unsalted butter on hand to grease the skillet

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Method

6 Steps

  • Step 1

     In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.

  • Step 2

    In a separate bowl, beat the eggs with the buttermilk and melted butter.

  • Step 3

    Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.

  • Step 4

    In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.

  • Step 5

    When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm for mom by keeping them in a 250ºF oven.

  • Step 6

    Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.

Tags:

Toronto Restaurants

Cooking At Home

Blueberry Pancakes

Mildred's Temple Kitchen