Golden Graham's Blueberry Pancakes - - Jackson, MS

Golden Graham's Blueberry Pancakes

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  • 1 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs, well beaten
  • 2 cups buttermilk
  • 1 pint fresh blueberries
  • 1/4 cup butter, melted


Combine flour, sugar, salt, baking powder and baking soda thoroughly.

Mix eggs with buttermilk.

Combine the dry and liquid ingredients with just a few strokes. Add blueberries and butter. Mix ingredients well but with as few stokes as possible. Batter will be lumpy.

Heat a griddle or nonstick or cast-iron skillet over medium heat. Spray lightly with a nonstick cooking spray.

For each pancake spoon 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round. Cook until surface of pancakes have some bubbles, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

Transfer to a baking sheet, cover loosely with foil and keep warm in a 200-degree oven. Continue with more oil and remaining batter. Makes approximately 12 to 15 pancakes.

Serve warm with syrup, jam, or just plain.

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