This recipe is a little more elaborate than my daily pancake recipe, but it is a great breakfast for those weekends when you want something special. Plus, they freeze great!

Blueberry Pancakes

• 2 c. flour
• 2 t. baking powder
• 1 t. baking soda
• 3 T. sugar
• 2 eggs, lightly beaten
• 3 c. buttermilk (or 3 T. vinegar plus enough milk to equal 3 cups)
• 4 T. melted butter
• 1 c. blueberries, fresh or frozen (If using frozen, do not thaw first.)

1. Whisk the flour, baking powder, baking soda and sugar together in a medium bowl. Stir in eggs, buttermilk and butter. Do not over stir the batter, small to medium lumps are fine.

2. Pour about 1/3 c. batter onto a hot, greased skillet or griddle. Add blueberries immediately. Cook until edges are dry and center is bubbly. Flip and cook for one more minute. Repeat as needed.

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