Sunday, August 31, 2014

Blue Razz Buttermilk Pancakes

This year we had an abundance of raspberries in our garden. I didn't even think of adding them to the pancakes until after I bought blueberries at the store. The combination made them interesting and delicious.
2 cups flour
2 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
2 c. buttermilk
1/4 c. melted butter or canola oil
1 c. blueberries
1 c. raspberries

whipped cream and maple syrup for toppings

Combine all dry ingredients in a large mixing bowl and stir well, then add eggs, buttermilk and oil. Stir this mixture until evenly blended but don't overmix or the pancakes won't rise well. Then add the fruit and mix lightly again.

On a heated pan or griddle drop a ladle of pancake batter and tilt pan until the mixture spreads out slightly.
Cook on one side until the edges are dry, then flip. It's important to make sure the edges are dry all the way around before you try to flip it or you will have a mess.

Serve immediately with maple syrup and whipped cream. The kitchen supervisors should always taste test it first, and don't forget to give them the leftovers.
You might want to warn the kitchen supervisors ahead of time that there won't be much for leftovers. This will save them time so they can move onto the next project. They tend to be obsessive.