Blueberry Buttermilk Pancakes

01Method

1. 1

   Combine the dry ingredients together in a large bowl. In a separate bowl, beat the eggs, then incorporate the milk and buttermilk. Add the wet mixture to the dry ingredients and stir with a wooden spoon until just combined — do not overmix, the batter should remain slightly lumpy. Fold in the melted butter. You can either gently mix the blueberries into the batter now, or add them directly onto each pancake once poured onto the griddle.

2. 2

   Warm a griddle or large skillet over medium to medium-high heat. Lightly grease the surface with butter or oil. Pour portions of batter onto the griddle to your desired size, roughly 4 to 6 inches across. If you held off on adding the blueberries earlier, press a few into the top of each pancake now while it cooks.

3. 3

   Once bubbles begin appearing at the surface in the center of each pancake (around 2 to 3 minutes), flip them using a flat spatula. Cook for roughly another minute, checking the underside for a golden to deep golden-brown color. Note that the second side cooks faster and browns less evenly than the first. Grease the pan lightly between each batch to prevent sticking. Serve right away with butter, maple syrup, and extra blueberries.