Hi-dee-ho fellow Sudsies! I asked Emily for the recipe for her shoe-fly pie but with the County Fair coming up she wasn’t very keen on sharing it. She says this is her year to finally grab that blue ribbon. But I’ve got a salted caramel cream pie this year that begs to differ.Anyway, she did offer to share her recipe for those blueberry pancakes I was telling you all about. So here ya go! Let me know when you’re in Sudsville next and we can stop by for a huge stack of Em’s originals. Let us know how you like ’em.
Emily’s Blueberry Buttermilk Pancakes
2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh is best but if you can’t make it out to Doc Allen’s old place the frozen kind will have to do.
In a large bowl sift together the dry ingredients – flour, sugar, baking powder, baking soda, and salt.
Next you’ll want to beat the eggs with the buttermilk and melted butter. Stir together the dry and the wet ingredients into a batter being extra careful not to over mix (lumps are encouraged.)
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for about 2 to 3 minutes on each side.
Maple syrup is my favorite or you can pick your own favorite topping!
Special shout out to Em for the recipe and just know I’m coming at you for that blue ribbon.