Mildred Pierce's Blueberry Buttermilk Pancake

This recipe came from the 'Out to Brunch with Mildred Pierce' cookbook by the former Mildred Pierce restaurant in Toronto. The pancakes are thick, fluffy and satisfying.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 12 pancakes

Ingredients

• 2  cups all-purpose flour
• 1⁄4 cup white sugar
• 1⁄2 teaspoon salt
• 2 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 2  large eggs
• 2  cups buttermilk
• 1⁄4 cup unsalted butter, melted
• 1  cup fresh blueberries (or whatever other similar fruit of choice so long as it's not watery)
•  unsalted butter, to grease the skillet

Directions

1. Sift together the dry ingredients in a large bowl.
2. In another bowl whisk together the eggs with the buttermilk and melted butter.
3. Using a spatula, combine the wet and dry ingredients together to make a thick lumpy batter. No need to mix until smooth.
4. Fold in the blueberries or fruit of choice.
5. In a nonstick skillet, melt some butter over medium-high heat. Ladle 1/3 cup of batter into the hot skillet. When bubbles appear on the surface of the pancakes and the edges begin to brown, flip the pancakes and cook the other side. It should take 2 to 3 minutes per side.
6. Serve with butter, maple syrup, a dollop of whipped cream or other toppings of choice.