Blueberry Buttermilk Pancakes

Dry ingredients:

2 Cups all purpose flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
2 tbsp sugar

Other ingredients:
2 large eggs
½ cup buttermilk
1 cup milk
3 tbsp warm melted butter
1 cup Michigan Blueberries
1 tbsp butter or vegetable oil

Mix the dry ingredients in a bowl. Mix the eggs, milk and buttermilk in a separate bowl. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle – this will keep them from bleeding).

Heat a flat iron surface – griddle or large pan – to medium high heat. Oil the pan with either a tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown they are done. Serve immediately. Serves 3-4.