Mildred Pierces Blueberry Buttermilk Pancake Recipes

MILDRED PIERCE'S BLUEBERRY BUTTERMILK PANCAKE

Steps:

• Sift together the dry ingredients in a large bowl.
• In another bowl whisk together the eggs with the buttermilk and melted butter.
• Using a spatula, combine the wet and dry ingredients together to make a thick lumpy batter. No need to mix until smooth.
• Fold in the blueberries or fruit of choice.
• In a nonstick skillet, melt some butter over medium-high heat. Ladle 1/3 cup of batter into the hot skillet. When bubbles appear on the surface of the pancakes and the edges begin to brown, flip the pancakes and cook the other side. It should take 2 to 3 minutes per side.
• Serve with butter, maple syrup, a dollop of whipped cream or other toppings of choice.

MILDRED'S FAMOUS BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
• In a separate bowl, beat the eggs with the buttermilk and melted butter.
• Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.
• In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.
• When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm for mom by keeping them in a 250ºF oven.
• Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.