Blueberry Pancakes
A perfect weekend breakfast: Blueberry Pancakes and a side of Chicken Apple Sausage! Yum!
Blueberry Pancakes
1 1/4 cups flour
2 Tbsp sugar
1 Tbsp baking powder
1 beaten egg
3/4 cup buttermilk
1/4 cup milk
1 Tbsp vegetable oil
1 1/2 cups fresh or frozen blueberries
Mix together dry ingredients and set aside.
Mash 1/2 cup blueberries with a fork until all berries are broken. (For frozen berries, place in microwave for about 20 seconds and then mash.)
Mix together liquid ingredients and then add, all at once, to dry ingredients. Add mashed blueberries. Mix until blended and almost smooth. Batter will be "marbled".
Heat grill to 350°F. Lightly grease. Pour about 1/4 cup of batter per pancake onto grill. Place several whole berries in each pancake. Grill until bottom is golden brown and bubbles on top of pancake have quit popping. (Top will begin to look dry.) Turn pancakes over and grill until bottom is golden.
Serve on warm plate with lots of butter and maple syrup!
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Culinary Fool 
Those blueberry pancakes are calling my name, it\’s 4:30 a.m. here and I\’m starving! I just chipped a tooth on my monitor, going for one of those sausages.
Yet another entry to my "Stuff I Haven\’t Eaten Since Leaving the US in \’99" list.
Danno: What are you doing up at 4:30 am?? Is that your normal wake-up time or are you just getting in? I thought I was an early bird but that\’s got me beat! Sal: I think it\’s time you educated your family to the wonders of pancakes! My Dad used to make us animal shaped cakes, our initials and little dollar pancakes. We loved it all. You know how everyone here tries to hold onto their heritage, it\’s time to turn the tables and bring a little bit of the US to Spain. :-) For both of you – these are so easy, just go for it! Happy Eating! ~ B
Ms. B:Actually…I\’m glad you mentioned this, because it raises a recurring problem with which I\’ve struggled for years: BUTTERMILK!They don\’t sell it here. Can you imagine that?! What, pray tell, is a suitable substitute for buttermilk? I\’ve read in Cook\’s Illustrated about something called "clotted cream." Apparently it\’s a mix of whole milk and lemon juice (or something like that) that might work in its place(?). Can you offer any advice on this, oh wise and all-knowing Culinary Fool? My wife and 2.5 year old daughter will be eternally indebted.Sal
Well, you are in luck, Sal! I think that clotted cream would be too, well, clotted, but I just happened to know an easy substitution for buttermilk! Put 1 Tbsp of vinegar in a measuring cup and then fill the cup with "regular" milk to the one cup line. Let it sit for a few minutes. It\’s not perfect but a reasonable facsimile. It will be a little thinner than real buttermilk so you may want to reduce the liquid just a bit. And here I thought buttermilk was sort of a worldwide product – or at least a European-country-wide product. ~ B
Thank you, my brilliant friend!This is very exciting. It opens the door to many recipes that I had been mothballing to date. First stop…pancakes!Sal