Everyone loves a stack of light fluffy buttermilk pancakes let us show you how-to make them!<br /><br />2 cups (500 mL) all purpose flour<br />2 tbsp (25 mL) granulated sugar<br />2 tsp (10 mL) baking powder<br />1 tsp (5 mL) baking soda<br />1/2 tsp (2 mL) salt<br />1/4 tsp (1 mL) freshly grated nutmeg<br />2 eggs<br />2 cups (500 mL) buttermilk<br />1/4 cup (50 mL) butter, melted and cooled<br />1/4 tsp (1 mL) grated orange or lemon rind<br />1 cup (250 mL) blueberries, raspberries or hulled halved strawberries<br /><br />1. In large bowl, whisk together flour, sugar, baking powder, soda, salt and nutmeg. <br /><br />2. Break eggs into another bowl and whisk together with buttermilk, butter and rind. Pour over flour mixture, add berries and stir until just blended. <br /><br />3. Cook on a lightly greased griddle or non-stick skillet on medium-low heat, allowing about 1/4 cup (50 mL) for each pancake. Turn each pancake when top is covered with bubbles and edges begin to lose their shine. Cook until golden brown.
