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2 cups of unbleached white flour 1-3/4 tsp. baking powder 1-1/2 tsp. sugar 1-1/4 tsp. baking soda 1/2 tsp. salt 2 cups buttermilk 2 Tbsp. butter, melted 2 eggs, lightly beaten 1 cup blueberries (fresh or frozen), optional |
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Mix the dry ingredients together. Add the buttermilk and stir briefly. Then add the melted butter and mix in the eggs.
Stir just until the ingredients are all moistened (don't overmix!). The batter does not need to be smooth. Add blueberries if desired. To cook, pour batter onto pre-heated, lightly greased griddle or cast-iron frying pan on medium to medium-low heat. Cook slowly until big bubbles come up through the batter and pop. Turn the pancakes over, and cook for a minute or two, until done.
Serve with butter and maple syrup.
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