Fluffy, buttery flapjacks bursting with juicy blueberries are the perfect way to start your day or enjoy a sweet treat any time of day.
Blueberry Flapjacks
Ingredients
- 1 tablespoon vegetable oil
- 1½ cups whole buttermilk
- 1 cup self-rising flour*
- 1 large egg, beaten
- ¾ cup fresh blueberries
- Butter and syrup, to serve
Instructions
- Preheat a large cast-iron skillet or griddle over medium heat. Add oil to skillet.
- In a large bowl, whisk together buttermilk, flour, and egg until combined. Gently fold in blueberries.
- Drop batter by ¼ cupfuls onto hot skillet. Cook until edges are dry and small bubbles form in center of pancakes, 3 to 4 minutes; turn, and cook for 1 to 2 minutes. Repeat with remaining batter, adding more oil as needed. Serve hot with butter and syrup.
Notes
*Brenda uses White Lily.
I love to watch Brenda cook she makes it look so easy. I can’t wait to get her cook book, it will be here this month.