Pancakes - Blueberry Buttermilk

Ingredients:

• 1 1/3 cups all-purpose flour
• ¼ cup whole-wheat flour
• 1 tablespoon sugar
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 ½ cups buttermilk
• 2 large eggs, at room temperature
• 3 tablespoons butter, melted
• 2 cups berries
• Butter & maple syrup or honey, for topping.

Combine both flours, the sugar, baking powder, and baking soda in a bowl. In another small bowl, whisk together the buttermilk, eggs, and butter. Pour into the dry ingredients, stirring to form a smooth batter. Fold in the berries. For each pancake, pour about ¼ cup batter onto the griddle. Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn and cook for 1 to 2 minutes more, or until undersides are golden brown.