Buttermilk pancakes...the perfect backdrop for blueberries...or is it the other way around? Either way, blueberry buttermilk pancakes are delicious topped with butter and maple syrup. Enjoy!

Blueberry Buttermilk Pancakes

1 cup all-purpose flour
1 teaspoon baking soda 1/2 teaspoon salt
1 large egg, slightly beaten 1 cup buttermilk
2 tablespoons butter, melted (or use vegetable oil, if desired) 1 cup fresh or frozen blueberries - rinsed, dried and tossed in flour

Stir together flour, baking soda and salt in mixing bowl.
Beat eggs in separate bowl; stir in buttermilk and melted butter
Add liquid mixture to dry ingredients, stirring just until blended. Fold in blueberries.
Heat greased griddle or skillet over medium heat or to 375°F (190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

Makes about 9 (4-inch) pancakes.

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