American Pancakes

(I was told by my Aussie friends that my pancakes are American style AND delicious.  imagine that.)

2 c. buttermilk (or 2 c. milk + 1 T. lemon juice)
2 c. regular flour (or Orgran’s All Purpose Gluten-Free Flour)
2 T. sugar
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 large egg
3 T. melted unsalted butter
1 c. blueberries

NOTE:  Gluten-Free flours are NOT made alike.  I’ve only tested this recipe with Orgran’s.

So this is ANOTHER recipe where you really need to follow the instructions for it to work.  I’m guessing that you, like me, rarely have buttermilk on hand – so go ahead and put the lemon juice in your milk and let it sit out for 5 minutes to make your own version of buttermilk.

Next mix the flour, sugar, b. powder, b. soda, and salt in a bowl.  Whisk it up and leave it with a nice well in the center.

Add the egg and melted (but slightly cooled) butter to the milk.  Whisk it up.

Pour the milk mix into the flour mix well.  Whisk it GENTLY.  The batter SHOULD be lumpy and you do NOT want to over mix it or it will be gross.  So for real – only whisk it until JUST MIXED.  Then drop it by 1/4 c. onto a preheated and pre-oiled or pre-buttered skillet.  Drop blueberries onto each pancake.  Cook for 1 1/2 – 2 min.  Flip and cook for additional 1-1 1/2 min.

Serve with maple syrup.  ENJOY!