Pancakes with Syrup
ready in 25 min.
In a medium bowl, mix all the dry ingredients together. In a separate bowl, beat the eggs and add the buttermilk and milk, mix to combine. Add the wet ingredients to the dry ingredients. Mix until the batter is just blended. Mix in the melted butter and gently fold in the blueberries.
Heat a lightly oiled griddle or skillet over medium-high heat. Working in batches, ladle the pancake batter onto the griddle to the desired size. When you start to see air bubbles pop up to the surface in the center of the pancakes (after about 2 to 3 minutes), flip the pancakes over using a flat spatula. Cook for about 1 to 2 minutes longer. Pancakes should be a golden brown on both sides and done in the middle. Keep warm and serve with butter and maple syrup, garnished with blueberries.