Recipe! --Blueberry Pancakes...

This was a life-changing experience for me...seriously! I just learned how to make pancakes. Well, the right way, anyways. As my husband seems to have a strong dislike of Bisquick and many other pre-made mixes, I have spent a considerable amount of time baking, researching cooking topics, and pouring over cookbooks. I did make pumpkin pancakes in early November, I believe, which Matt did like because they were so light. Do you know what the secret to light pancakes is?? Keeping lumps in the mix! The perfectionist in me always beat those lumps out completely...which was making my pancakes heavier. This discovery combined with an innocent-looking and conveniently on-sale container of blueberries sealed the deal. Here's the recipe I used; it turned out great!

Buttermilk Pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk (2 3/4 cups milk and 3 tbsp lemon juice is what I used, if you don't have actual buttermilk.)
4 tablespoons unsalted butter, melted.

1 cup blueberries, fresh or thawed

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Spray surface with a non-stick spray or coat with butter.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Recipe found at http://smittenkitchen.com/2008/07/blueberry-pancakes-pancake-101/