Rutkowski Farm

It’s finally blueberry season!

Here’s our favorite blueberry pancake recipe.  It honestly takes just a minute or two more than any box mix you might buy and it tastes far, far better.

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Serves 3-4

1 Egg
1 Cup Buttermilk*
2 Tbsp. Vegetable Oil
1/2 cup All Purpose Flour
1/2 cup Buckwheat Flour
1 tbsp. Sugar
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Blueberries (fresh or frozen).

• Combine and Mix Wet ingredients in a Medium Bowl.

*A note on the Buttermilk…we often don’t have it on hand so I splash a little bit of Vinegar in a measuring cup and make up the rest of the cup with milk.  I let that sit for a minute or two before putting it in.

• Put in the dry ingredients and mix.

• Finally, mix in the blueberries.  In the case of frozen blueberries, we microwave them for just a bit to thaw them before putting in the pancakes.  Our winter pancakes tend to be greenish purplish because of the blueberry juice…