Sick of blueberries yet?

Hopefully not, because I have one more blueberry recipe here. In finishing up the rest of the fresh wild blueberries that I brought home from Maine (I keep meaning to blog a few photos, but haven't got to it yet!), I made a quick batch of my "famous" weekend pancakes. Now, I despise most all breakfast foods - pancakes, waffles, eggs, french toast, coffee, but I do like to cook them and Tim LOVES breakfast. So if we are hanging around the house on a weekend, I'll cook up some fun breakfast foods (I make myself these potatoes which are my favorite).

Now these pancakes are only famous to Tim, but he does say that they are really, really good and I consider him a pancake expert :). They turn out super light and fluffy and I pretty much always have the ingredients on hand. I add different concoctions of fruit to them depending on what is in the kitchen at the moment. So, give them a try this weekend!

Simple Blueberry Buttermilk Pancakes (adapted from the Food Network website)

Ingredients
Either 1 cup AP flour or 1/2 AP flour and 1/2 cup whole wheat flour
1 tbsp sugar
1 teas baking powder
1/2 teas baking soda
Pinch of salt
1 cup buttermilk
1 egg
3 tbsp melted butter
1/2 wild blueberries (or any other fruit [chopped apples w/ a dash of cinnamon, blackberries, raspberries, strawberries])

Steps
1. Stir together dry ingredients.

2. Add buttermilk and egg; stir until combined.

3. Add melted butter and stir until combined.

4. Cook pancakes as usual - fairly low heat in a skillet or using the Perfect Pancake! Don't ask me where we got one of these, but we totally have one and use it. Hilarious.

5. Keep pancakes warm in a super-low oven while you make the rest. I serve them sprinkled with a few more blueberries and a little bit of powdered sugar.