Blueberry Pancakes - cooking recipe

Ingredients

2 cups buttermilk
2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries or 1 cup frozen blueberries, preferably wild, rinsed and dried

Preparation

Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
Whisk egg and melted butter into milk until combined.
Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
Pour 1/4 cup batter on skillet; sprinkle 1 tablespoon blueberries over pancake.
Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes then flip. Cook until golden brown.
Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.