※ Blueberry Buttermilk Pancakes

Ingreients

* 2 cups all-purpose flour

* 1/4 cup sugar

* 2 1/4 teaspoons baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 2 large eggs (at room temperature)

* 2 cups buttermilk

* 1/4 cup melted unsalted butter (allowed to cool down)

* 1 cup blueberries (fresh or frozen)

Method

Please note that you'll also need additional unsalted butter to grease your skillet.

In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).

After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.

Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT over mix.

Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).

For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.

Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.

Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.

Original recipe from