Blueberry Buttermilk Pancakes

Recipe courtesy of Bon Appetit, July 2007.

• Ready In: 30 mins
• Yields: 12 pancakes

Ingredients

• 1 1⁄3 cups all-purpose flour
• 3  tablespoons sugar
• 2 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1 1⁄4 cups buttermilk
• 2  large eggs
• 2  tablespoons unsalted butter, melted, plus more
•  unsalted butter, for cooking
• 2  cups fresh blueberries
•  pure maple syrup

Directions

1. Preheat oven to 250°F
2. Place baking sheet in oven.
3. Whisk first 4 ingredients in large bowl.
4. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients.
5. Fold in berries.
6. Heat large nonstick griddle or skillet over medium heat; brush with butter.
7. Drop batter by 1/3 cupfuls onto griddle.
8. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side.
9. Transfer to sheet in oven to keep warm.
10. Serve pancakes with maple syrup.