1 1/2 C All purpose flour
2 large eggs
4 T unsalted butter, melted
2 C Blueberries
3/4 t Baking soda
1 1/2 t Baking powder
2 T Sugar
1/4 t Sea salt
1/ t fresh Lemon juice (add with 1 1/2 C milk of choice to substitute for Buttermilk)
1 1/2 C Buttermilk till pancake consistency
Lightly sprayed Baking Sheet
Warmed syrup for service
Preheat an oven to 200°F. In a large bowl, sift together flour, baking soda, baking powder, sugar and salt. In a medium bowl, whisk together the buttermilk, eggs and 3 T of the melted butter. Pour the buttermilk mixture into the flour mixture. While stirring gently, add lemon juice, stir just until combined. Do not over mix, or cakes won't be tender. Gently Fold in the blueberries.
Lightly oil the griddle. Turn on High heat till pan is heated. Pour about 1/4 cup of the batter onto the griddle and cook until bubbles form on the surface, about 2 minutes. Turn down heat to medium. Flip the pancakes and cook until the bottoms are golden brown, 1 to 2 minutes more. Place on Baking sheet in the oven to keep warm and repeat.
Serve the pancake warm with butter and warmed syrup.
Sometimes, I like to add some fresh berries to the syrup and heat in small saucepan on low for about 3 to 5 minutes. Let cool a bit before pouring on cakes. Mom always topped off her creation with a light dusting of Powdered Sugar. It makes a beautiful presentation and a tasty Saturday morning treat because it is prepared with Love!