Blueberry Pancakes

INGREDIENTS

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

2 large eggs, lightly beaten

1 ¾ cup whole milk

2 tablespoons butter, melted and cooled

¼ cup butter, melted for frying

1 ½ cups fresh blueberries

Butter for serving

Warmed syrup

DIRECTIONS

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Stir until well mixed. Make a well in center. Pour in eggs, milk and 2 tablespoons melted butter. Gradually whisk until well combined. Gently stir in blueberries. Set aside.

Preheat griddle. Brush griddle with a little of the ¼ cup melted butter. Slowly ladle ¼ cup butter onto griddle. Make 6 even pancakes. When pancakes have started to bubble about 2 minutes, use a spatula to flip. 

Cook about a minute longer. Serve with a dollop of butter and warm syrup.