Mouth-watering, sweet, and tangy pancakes celebrate blueberry season.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge
I’ve got three words for you: Buttermilk. Blueberry. Pancakes. Is your mouth watering yet?
Pancakes with fresh berries are the special on every restaurant’s breakfast and brunch menu in my hometown. Even national breakfast joints are rolling out berry pancakes this time of year. But they are so easy to make at home that you don’t need to go out for this special treat.
In today’s recipe, I’ve added cornmeal to give the pancake heft, balancing out the juicy berries. Baking soda is the perfect leavening agent to get the pancakes tall and fluffy and keep them that way until they get to the table. Buttermilk is the crowning ingredient with its creamy texture and slightly sour flavor — a perfect foil to the sweet fruit. This recipe is sure to become a favorite at your table for years to come.
Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to email@example.com. Visit the Kitchen Scoop Web site at www.kitchenscoop.com.
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