2 cups all-purpose flour
¼ cup white sugar
½ tsp salt
2¼ tsp baking powder
½ tsp baking soda
2 large eggs
2 cups buttermilk
¼ cup unsalted butter, melted
1 cup fresh blueberries unsalted butter to grease the skillet
In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
In a separate bowl, beat the eggs with the buttermilk and melted butter.
Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to over mix.
In a nonstick skillet, melt some butter over medium-high heat.
Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries (allow space between pancake because they will puff up).
When bubbles appear on the surface of the pancakes and the edges begin to brown, flip pancakes and cook the other side, about 2-3 minutes per side.
Smother with maple syrup and dollop with whipped cream.
MAKES A STACK OF 12 HAPPY PANCAKES
Courtesy of ‘Out To Brunch with Mildred Pierce’ cookbook (Cookworks Press 2004)