Blueberry or Raspberry Buttermilk Pancakes (Also Gluten Free conversion)

This has got to be my most requested pancake recipe. Guests from Europe routinely ask for the recipe, then go out and buy the necessary measuring tools to take home with them.    Traditional, light and fluffy buttermilk pancakes.  There are certainly healthier pancake recipes, but when you want a treat these hit the spot.

Raspberry or Blueberry Buttermilk Pancakes

2 cups of unbleached flour (for Gluten Free, substitute 2 cups All purp. GF flour) plus ½ tsp xanthan gum.

1 tbsp. Baking powder

1 tsp. Baking soda

2 tsp. Salt

3 tbsp. Sugar

6 tbsp of canola or sunflower oil

1/2 tsp good pure vanilla extract

2 eggs

2 ¼ cups buttermilk

1 cup berries

In a large bowl combine dry ingredients.  In a smaller bowl beat eggs, oil and buttermilk.  Add wet to dry just stirring to combine…Do not overmix.

Laddle onto hot lightly oiled griddle,  add a few berries to each pancake and push down into the batter and cook until golden on both sides, flipping when bubbles appear and sides start to dry, then flip and cook for 2 minutes on side two.

Make about 19 pancakes.   This recipe can be divided in half easily.  If making GF version, pancakes cook a bit longer after being flipped…approximately 2.5 minutes.

Serve with butter and syrup

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