A buttermilk pancake recipe that's perfect for a weekend breakfast or brunch. Add blueberries to these light and fluffy pancakes or serve them "Calgary Stampede Breakfast" style.
Makes 16 medium-sized pancakes
Sift together the flour, salt and baking soda. Stir in the eggs and buttermilk (batter will be somewhat lumpy). Fold in the oil and sugar. Cook on a greased hot griddle or pan. Cook until tiny bubbles appear and break on the surface; turn and brown the other side. Add grease to griddle or pan between pancakes, as needed. Serve warm with syrup, raspberry or strawberry jam.
Add 1/2 cup (125 ml) fresh or frozen blueberries, lightly dusted with flour, to the above batter. Pancakes will take a little longer to cook. Watch when eating -- the blueberries are hot!
Reminiscent of pancakes served at Calgary Stampede Breakfasts!
Precook bacon to your liking. Drain and pat excess grease from bacon with paper towels. Cut each piece in half. Place 1 or 2 halves on the griddle or in the pan for each pancake. Pour pancake batter over the bacon. Cook as above.
Buttermilk Pancake recipe taken from "Dairy Delicious: The Sour Cream/Yogurt/Buttermilk Cookbook" by Louise Bailey and Madeline Wright.
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