Blueberry Buttermilk Pancakes

2 cups buttermilk
2 eggs
1/4 c. butter, melted and cooled
2 cups flour
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. baking soda
2 1/4 tsp. baking powder
1 1/4 cups fresh blueberries (frozen can also be used)
coconut oil, for frying

maple syrup & butter

Melt the butter in a large enough container to hold all wet ingredients. Mix buttermilk, eggs and butter and set aside

Mix flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. Add the wet ingredients and stir just until mixed. Batter will be lumpy. Do not over-mix or pancakes will be heavy. Batter will be very thick.

Heat a large frying pan or griddle and melt some coconut oil to cover the bottom of the pan. Add pancake batter (about 1/4 cup) and spread slightly since batter is so thick. Drop a few fresh blueberries on top of pancake.

Cook pancake on one side until brown, then turn and continue to cook on the other side until pancakes are golden brown and cooked throughout. Keep heat low or they will burn.

Serve pancakes topped with butter and warm maple syrup.

Makes about 12-15 pancakes, depending upon the size.

Photo: Compliments of Nathaniel Cantwell