September 26 is National Pancake Day and these Blueberry Buttermilk Pancakes courtesy of the Food Network are equal parts light, fluffy and delicious. Yields 4 to 6 servings.
In a large bowl, sift together 2 cups all-purpose flour, 1/4 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. In a separate bowl, beat 2 eggs with 2 cups buttermilk and 1/4 cup melted unsalted butter. Combine wet and dry ingredients into a lumpy batter; do not overmix!
Heat some butter in a skillet over medium heat. Spoon 1/3 cup batter into the skillet and sprinkle the top with blueberries. Cook for 2 to 3 minutes on each side. Serve with a dollop of whipped cream and your favorite maple syrup.