BLUEBERRY HOTCAKES Printer-friendly
Source: Northwest Best Places Cookbook
Makes: 6 to 8 Servings
3 cups all-purpose flour
3/4 cup rolled oats
1/4 cup oat bran or 100% bran cereal
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt (optional)
4 cups buttermilk, more if needed
1/4 cup vegetable oil
1 to 2 cups blueberries fresh or frozen
STIR, TOGETHER THE FLOUR, oats, oat bran or bran cereal, baking powder, baking soda, and salt in a large bowl. In another bowl, beat the eggs, then stir in the buttermilk and oil. Add the egg mixture to the flour mixture and stir gently until just blended. If the batter is too thick, stir in a little more buttermilk.
HEAT A GRIDDLE or a large, heavy skillet, preferably nonstick (brush lightly with oil if it is not nonstick). Stir the blueberries into the batter. Pour 1/4 cup batter onto the griddle for each pancake. Cook until bubbly on top, then flip and continue cooking unto nicely browned. Serve with your favorite syrup or fresh fruit jam.