Long Weekend Blueberry Buttermilk Pancakes w/ Maple Syrup

I'm on a roll -- I'm certain this obsession with the blueberries should end, but the reality is that unlike okra (which I am SICK of seeing, picking, freezing, pickling, frying and eating),  I never get tired of blueberries. And they freeze so nicely in a ziplock freezer bag. Just rinse in colander and VOILA! fresh from the freezer blueberries.

I'm not sure it's a real blog post with no pictures, but imagine in your head the incredible smell of warm blueberries, maple syrup and HOMEMADE buttermilk pancakes. AH! HEAVEN! Whipped cream? YES PLEASE!! 
Easy, easy, inside voices...

I can't tell you how easy these are to make. I'll never use a mix again. This recipe feeds 2 hungry people. Double it if you are feeding 4-6.


1 cup blueberries (keep these separate--DO NOT put in batter)

And Mix this stuff together:
1 cup self rising flour
1 cup buttermilk
1 egg
2 Tablespoons sugar
2 Tablespoons melted butter

In a skillet over medium heat, melt a pad of butter. 
Pour 1/3 to 1/2 cup batter in skillet. 
Drop blueberries all over the batter while the first side cooks. 
Cook 2-3 minutes each side. It is ready to turn when little bubbles start showing up on the uncooked side.

Top pancakes with heated maple syrup, a dollop of whipped cream and more blueberries.

Enjoy!   You can thank me on Tuesday :-)