Wild Blueberry Pancakes

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted, plus more for the griddle
• 1 1/2 cups wild blueberries, fresh or frozen
• Maple syrup and softened butter, for serving

Before you cook

• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk them smooth.
• Whisk the buttermilk and eggs together in a separate bowl.
• Fold the wet mixture and melted butter into the dry ingredients with a few strokes, stopping while the batter is still lumpy.
• Set the blueberries in a small bowl beside the stove, keeping frozen berries frozen until the moment they hit the griddle.

Steps

1. Heat a griddle over medium heat and rub it with butter.
2. Ladle a scant 1/3 cup of batter onto the griddle for each pancake.
3. Scatter about two tablespoons of blueberries over the wet surface of each pancake.
4. Cook until the edges look set and dry and bubbles hold their shape, about two minutes.
5. Flip the pancakes and press them down lightly with the spatula.
6. Cook for 90 seconds more, until the berries have burst and the bottom is deep gold.
7. Move the pancakes to a plate in a 200 degree Fahrenheit oven while you cook the rest.
8. Serve the stacks with soft butter and warm maple syrup.