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Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Butter

  2. 1 Egg

  3. 1 cup 237ml Buttermilk - shaken well

  4. 3 tablespoons 45ml Sugar

  5. 1 cup 62g / 2 1/5oz Cake flour

  6. 1/4 teaspoon 1 1/3ml Baking soda

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 3 tablespoons 45ml Sour cream (light or regular)

  9. 3/4 cup 177ml Blueberries

  10. Butter - for cooking

  11. Warm maple syrup - for serving

Instructions Jump to Ingredients ↑

  1. Melt the butter in the microwave in a 4-quart bowl. Add the egg, buttermilk and sugar and whisk until well mixed. Add the flour, baking soda and salt. Whisk well. Stir in the sour cream. (This can be mixed a day ahead and refrigerated. Stir well before using.)

  2. Lightly butter a nonstick griddle set over medium-high heat. When hot, spoon about 2 tablespoons of batter for each pancake onto the griddle. Scatter 4 to 5 blueberries on each. When the batter is set and the undersides are brown, about 2 minutes, flip, then brown the other sides. The pancakes can be kept warm in a 200 degree oven while the remaining pancakes are cooking. Serve hot with warm maple syrup.

  3. This recipe yields 2 to 3 servings.

  4. Each of 3 servings: 373 calories ; 667 mg sodium; 94 mg cholesterol; 12 grams fat; 6 grams saturated fat; 58 grams carbohydrates; 9 grams protein; 1.76 grams fiber.

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