Best Buttermilk Blueberry Pancakes Makes nine 6-inch pancakes 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 3 tablespoons sugar 2 large eggs, lightly beaten 3 cups buttermilk 4 tablespoons butter, melted (1/2 teaspoon for griddle) 2 cups fresh blueberries Heat griddle to 375 degrees.  Whisk together flour, baking powder, baking soda, salt and sugar in a medium bowl.  Add eggs, buttermilk and melted butter; whisk to combine.  Batter should have small to medium lumps.  Gently fold in fresh blueberries. Test griddle to make sure it is hot and ready.  Brush with butter or oil.  Wipe off excess.  Pour about ½ cup of batter on hot griddle.  When pancakes have bubbles on top and are slightly dry around the edges, (about 2-1/2 minutes) flip over.  Cook until golden on bottom, about 1 minute.  Repeat with remaining batter.  Serve warm with hot syrup. Note:  This recipe doubles and triples well!