Blueberry Buttermilk Pancakes

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 Tbsp sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 cup milk
• 3 Tbsp warm melted butter
• 1 cup blueberries
• Butter or vegetable oil

Directions

1. Start the batter by whisking the dry ingredients together in a big bowl. In another bowl, beat the eggs, then whisk in the milk and buttermilk.
2. Add the wet mixture to the dry mixture, and bring it together with a wooden spoon. Stop as soon as the batter holds together, then stir in the melted butter. Don’t get fussy here; the batter should still have some lumps, and that is exactly what you want for tender pancakes.
3. Now you can either gently fold the blueberries into the batter, or keep them aside until the pancakes are on the griddle and dot them over the tops. Adding the berries once the pancakes are cooking helps keep their juices from streaking through the batter. Warm a griddle or large pan over medium to medium high heat. A large cast iron pan is a very good pancake pan.
4. Grease the pan lightly with butter or vegetable oil. Spoon the batter onto the hot surface in whatever size you like; a 1/4-cup measure is handy for pancakes about 4 to 6 inches wide. If the blueberries are not already in the batter, scatter several onto each pancake as it cooks.
5. When bubbles rise in the center of the pancakes, about 2-3 minutes, slide a flat metal spatula underneath and turn them over. After 1 minute, lift an edge to check the color. Once they are golden to deep golden brown, they are ready. The 2nd side usually takes about 1/2 as long as the 1st side, and it will not brown quite as evenly.
6. Keep cooking the remaining batter in batches, adding a little butter or vegetable oil to the pan before each round so nothing sticks.
7. Serve immediately with butter, maple syrup, and extra blueberries.