Blueberry Buttermilk Pancakes

I prepare a “traditional” breakfast only on Sundays or holidays. I made these blueberry pancakes a couple weeks ago (because blueberries were on sale) and my family gobbled them up! I prefer to use fresh blueberries but you could use frozen- just be sure to thaw and rinse to avoid purple pancakes!

The recipe- from Everyday Food magazine- makes about 12-14 four inch pancakes.

Ingredients
1 1/4 c all purpose flour- spooned and leveled
2 T light brown sugar
1 1/2 t baking powder
1/4 t baking soda
1/2 t coarse salt
1 c lowfat buttermilk (I didn’t have buttermilk so I used 1 c sour cream. You can also substitute plain yogurt)
1/2 c whole milk
2 large eggs
2 T unsalted butter, melted
1 1/2 c blueberries

Directions:
In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In another bowl whisk together buttermilk, milk, eggs and melted butter. Whisk milkmixture into flour mixture until just combined.

Heat skillet or griddle over medium heat. Grease hot skillet with butter (I use olive oil). Use 1/4 c batter for each pancake; spoon onto skillet and smooth to make round. Sprinkle with 2 T blueberries.

Cook until pancake has formed some bubbles and some have burst; 1-2 minutes. Flip and cook an additional 1-2 minutes. Serve immediately or place on a plate in a warm oven (about 200 degrees) while you cook the rest.

Serve with butter and maple syrup.