Blueberry Buttermilk Pancakes
|Flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Eggs||2 Large, lightly beaten|
|Buttermilk||3 Cup (48 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs), melted (About 0.5 Stick)|
|Fresh blueberries||1 Cup (16 tbs)|
Whisk the flour, baking powder, baking soda, salt and sugar together in a medium bowl.
Whisk in the eggs, buttermilk and butter; batter will have small to medium lumps.
Fold in the blueberries.
Sprinkle a few drops of water on a hot griddle; when the water bounces, use a pastry brush to brush the griddle with 1/2 teaspoon butter or bacon fat.
Ladle 1/2 cup batter onto the griddle in pools 2 inches apart.
Cook until golden brown, turning once.