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
  1. Preheat a large cast-iron skillet or griddle over medium heat. Add oil to skillet.
  2. In a large bowl, whisk together buttermilk, flour, and egg until combined. Gently fold in blueberries.
  3. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blueberry-flapjacks/