The Best Blueberry Buttermilk Pancakes - cooking recipe

Ingredients

2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs (at room temperature)
2 cups buttermilk
1/4 cup melted unsalted butter (allowed to cool down)
1 cup blueberries (fresh or frozen)

Preparation

Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.