Blueberry Buttermilk Pancakes

• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 cup Buttermilk At Room Temperature
• 1 whole Egg, At Room Temperature
• 1/8 cups Melted Butter
• 1 cup Blueberries Stems Removed

1. In a large bowl, sift together all dry ingredients. In a smaller bowl, whisk together buttermilk and egg.
2. Pour wet ingredients into dry ingredients and mix well with a wooden spoon. Fold in 1/8 cup of melted butter and blueberries. Note: Make sure the blueberries don't have any stems. Sometimes you'll find a few troublemakers in there.
3. Preheat a large frying pan on medium/high heat. Spray with cooking spray or melt a little butter in the pan. Pour batter into the pan. I won't tell you how much-make them as big or small as you want them! When you see a bunch of bubbles on the top of the pancake, it's time to flip! Cook a little longer, about 3 minutes. Remove and serve with butter and syrup.

allpurpose, baking powder, baking soda, buttermilk at, egg, butter, blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/blueberry-buttermilk-pancakes-4/ (may not work)