Blueberry Buttermilk Pancakes

20 minutes Prep: 10 minutes Cook: 10 minutes

381 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	cup	flour, all-purpose
1/2	teaspoon	salt
1	teaspoon	baking soda
1	cup	buttermilk
2	each	egg	slightly beaten
1	cup	blueberries	washed, dried, rolled in flour

Directions

Blend flour, salt and baking soda.

In separate bowl, combine buttermilk, eggs and butter.

Stir the two mixtures together just long enough to blend them, but do not overbeat.

Fold in blueberries.

Heat 2-3 tablespoons of butter on a griddle or large skillet over medium heat.

Spoon out 3-4 tablespoons butter for each pancake.

Cook until the bubbles that form on top begin to pop, then flip.

Cook a minute or so more, then remove pancakes.

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Nutrition Facts

Serving Size 306g

Amount per Serving

Calories 381 15% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 191mg	64%
Sodium 1055mg	44%
Total Carbohydrate 65.0g	22%
Dietary Fiber 3.0g	14%
Sugars 14.0g
Protein 17.0g	33%

Vitamin A	6%		Vitamin C	14%
Calcium	18%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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