Buttermilk Pancakes

Author Shawn Rudeen

Ingredients

2 cups self-rising flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs unbeaten
1/4 cup butter melted
2 cups buttermilk
1 cup blueberries fresh thawed or canned and drained

Instructions

Mix dry ingredients. Add remaining ingredients except blueberries. Stir just until dry ingredients are moistened. Add blueberries and stir lightly again. Mixture will be thick. You may add a bit more buttermilk to them to thin it down. Drop by small ladle onto hot griddle. Turn cakes when they start to bubble, or are browned on bottom. Cook until other side is browned.

Notes

I started using self-rising flour at our last reunion. We picked up the wrong flour, I used it, and have been using it ever since. They are better with the self-rising flour. Better flavor and fluffier! Great weekend breakfast. especially with blueberries.