Blueberry Pancakes

• 2 cups all purpose flour
• 2 tsps. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tbsps. unsalted butter, melted, plus 1/2 tsp. for griddle
• 1 cup fresh blueberries

Heat griddle to 375 degrees.

Whisk first four ingredients in bowl. Add eggs, buttermilk, 4 tbsps. butter. Whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush 1/2 tsp. butter onto griddle. Wipe off excess.

Ladle about 1/2 cup onto grill about 2 inches apart. Scatter with berries. When pancakes bubble on top and slightly dry around edges, flip. Cook until golden on bottom. Keep finished pancakes on heat-proof plate in oven. Top with warm syrup.

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