This pancake recipe comes from the master baker Marion Cunningham. I like to adapt the recipe with a little buckwheat flour. Or you can use all plain flour. The batter will keep in the refrigerator for a day or two.
2 cups buttermilk
6 Tablespoons melted unsalted butter
1 cup unbleached all-purpose flour
½ cup buckwheat flour
1 Tbsp sugar
1 tsp salt
2 tsp baking soda
1-1/2 cups blueberries
Beat the buttermilk and eggs together with a fork in a big bowl. Stir in the melted butter. In a separate bowl mix the flours, sugar, salt and baking soda. Stir the flour mixture into the buttermilk mixture until just combined. There should be a few lumps in the batter.
Heat a cast iron skillet or griddle to medium hot. Grease lightly with oil or butter and ladle on the batter, about 3 Tablespoons per pancake. Sprinkle each with some blueberries. When a few of the bubbles that have formed on top have broken, flip the pancakes over and cook until brown on both sides. Keep the pancakes warm until there are enough to serve everyone.
Have butter and maple or blueberry syrup ready to serve.