Blueberry Buttermilk Pancakes

Combine dry ingredients in a large mixing bowl.

Add buttermilk, then the eggs and melted butter (make sure the butter isn’t hot so it doesn’t scramble the eggs).

Gently fold in the blueberries using a spatula.

Heat a large nonstick pan or griddle on medium heat and brush with butter or non-stick cooking spray (butter is better…).

Drop the batter onto the skillet using a ladle for evenly sized pancakes. Cook on one side until there are little bubbles throughout the batter and then flip, cooking the other side for only a minute or two, until golden brown.

Makes 12 pancakes (or, if you’re only feeding two, make half one morning and save the rest of the batter for pancakes the following morning).