1 cup blueberries fresh canned rinsed drained (see notes)
0.1 lb butter melted
2.5 cups buttermilk
2 large eggs
2 cups flour all-purpose
6 servings salad oil
0.5 teaspoon salt
Equipment
bowl
frying pan
baking sheet
oven
whisk
spatula
Directions
In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 oven for up to 15 minutes.
