1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 1/8 cups buttermilk
1/4 tsp vanilla bean paste or 1/2 tsp vanilla extract
2 tablespoons butter, melted
1/2 small carton of blueberries, fresh
Beat egg and milk together in bowl, add remaining ingredients and mix well but, leave a bit lumpy & spongy, fold in blueberries. Heat pan or griddle with a light coating of oil, until a drop of water dances when added to surface. I use a ladle to drop batter onto pan/griddle. When bubbles form and start to pop on the surface of the pancake batter, flip and cook other side. I keep my pancakes warm in a 170 oven using an oven-proof dish while other pancakes are being made. When the last pancakes are being finished up - place syrup into a microwave safe container and warm . Serve over pancakes....
*Tip: Microwave your maple syrup in a serving cup (25 seconds or so) and serve warm syrup with your pancakes.
*Tip: Warm serving dishes in the oven while pancakes are being made. Keeps your food hotter - longer.
Recipe Adapted from: Stonewall Kitchen
Photos by: Diane Baker for Canning and Cooking at Home