I make these every Saturday morning for my family. The leftovers freeze well, just microwave on a paper towel for 20 seconds, turn over, 20 more seconds.
- 1 cup flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- almost 1 cup buttermilk
- 1 egg
- 2 tbsp melted butter
- 1/4-1/2 cup fresh blueberries
Combine dry ingredients (except blueberries) in a mixing bowl, set aside.
Combine buttermilk, egg, and melted butter (I do this in the Pyrex measuring cup from measuring the milk).
Stir the wet ingredients into the dry ingredients. Don't overdo it, or you'll have tough pancakes; some lumps are fine and expected. Gently fold in the blueberries.
Heat large frying pan to medium-medium high (note to self: use the 300 setting on your stove burner). To grease the pan, I spray it with PAM and wipe off the excess with a paper towel, leaving almost nothing.
Pour the batter into the pan. It takes a bit of practice to know when to turn them. If you watch, you'll see the edges start to look a bit dry, and bubble holes forming near the center when it's time.
I keep a plate in the oven at 200 degrees to keep the finished pancakes warm until they're all done.