Buttermilk Blueberry Pancakes

These pancakes are my FAVORITE.  Just a little  note, do NOT substitute the buttermilk in this recipe for anything else (or try to use milk and lemon juice instead).  Buy real buttermilk if you're going to make these.  It's what makes the recipe.

2 cups all-purpose flour

1/4 cup sugar

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 cups buttermilk

1/4 cup melted butter, plus some for frying

1 cup blueberries, fresh or frozen

In a large bowl sift together flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter in another bowl.  

Combine the dry and wet ingredients JUST UNTIL A LUMPY BATTER FORMS.  Do NOT over-mix this batter or else you'll get flat heavy pancakes.  It's supposed to be lumpy and thicker.

Heat some butter on a griddle or in a large frying pan over medium heat.  Spoon 1/3 cup of batter onto pan and sprinkle the top of pancake with blueberries while it cooks.  Cook for 2-3 minutes on each side.  (These take a little longer to cook all the way through, and to heat up the blueberries.)

I like to serve these with homemade raspberry syrup.

1 pkg of frozen raspberries (I just use whatever I have left frozen in the freezer from the summertime.)

1 cup of sugar

1/2 cup butter

1 cup water

Combine the water, butter, and sugar in a sauce pan and cook over medium heat till thickened.  Add the raspberries and boil till thickened more, stirring constantly.  You may have to use a little cornstarch to thicken up the syrup to how you like it.