Drool-Worthy Blueberry Buttermilk Pancakes

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Blueberries...

"How do I love thee?  Let me count the ways..."

So maybe Elizabeth Barrett Browning wasn't talking about blueberries when she wrote her famous poem, but she could have been.  Especially with fabulously sweet, perfectly round and beautifully blue little berries like these.

Every year, Brad and I look forward to the day when these huge buckets of blueberries are available at the farmer's market.  It's the best $20 you'll spend at the market...hands down.  Each year, we scoop up one of these buckets, and I get to work figuring out how to put them to good use.  And let me just tell you...The berries mysteriously  start disappearing handful by handful, thanks to my sneaky husband.  During blueberry season he can be found sneaking handfuls right and left, making a little game out of it.

Oh, that husband...  :)

One of our very favorite things to do on the weekend is indulge in Sunday morning pancakes.  The Sunday after our farmer's market trip, I whipped up these buttermilk pancakes and added a very generous cup of blueberries to the batter.  The results were nothing short of glorious.   Glorious, I tell you!

The buttermilk makes these pancakes extra fluffy and tender.  This weekend, pick up some berries from your local farmer's market and treat your family to these pancakes.  You'll be so glad that you did.

Bon Appetit, my friends!

Blueberry Buttermilk PancakesAdapted from:  The Ultimate Southern Living Cookbook by Julie Fisher GunterYield:  18 (4-inch pancakes)
Ingredients:2 cups all-purpose flour2 1/2 tsp baking powder1 tsp baking soda3/4 tsp salt2 tbsp sugar2 large eggs, lightly beaten2 cups buttermilk1/4 cup vegetable oil1 heaping cup of fresh blueberriesMaple syrup
Directions:Combine first 5 ingredients; stir well.
Combine eggs, buttermilk, and oil in a bowl;  add to flour mixture, stirring just until dry ingredients are moistened.  Stir in blueberries.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Cook pancakes until tops are covered with bubbles and edges look cooked;  Turn and cook other side.  (Store unused batter in a tightly covered container in refrigerator up to 1 week.  If refrigerated batter is too thick, add milk or water to reach desired consistency.) 
Serve pancakes warm with butter and maple syrup.