BLUEBERRY BUTTERMILK PANCAKES

One of America's favorite pancakes is blueberry.  Make it with buttermilk, and it's more delicious.  If you don't have buttermilk on hand, add 1 tablespoon fresh squeezed lemon juice to 1 cup of milk and let sit on your counter for 20 minutes, stirring every 5 minutes.

I served the pancakes with applewood flavored bacon and pure maple syrup.

2 T unsalted butter, melted
1 large egg, whisked
1 cup buttermilk

¼ cup sour cream
½ t pure vanilla extract

1 cup all-purpose flour

1 t baking powder
¼ t freshly ground nutmeg
1 T granulated sugar

¼ t baking soda
¼ t sea salt

½ cup blueberries

In a 2-cup measuring pitcher, add the melted butter, egg, buttermilk, sour cream, and vanilla.
Whisk to combine.

In a large bowl, add the flour, baking powder, nutmeg, sugar, baking soda, and salt. Whisk to combine.
Add the liquid ingredients to the dry ingredient and combine with a spoon.

Add the blueberries and very gently mix in.

Let the batter sit for about 15 minutes.
Brush a little oil onto a griddle and heat over medium-high heat.
Use a ladle to pour batter onto the hot griddle. 

You can also pour the batter into a larger pitcher to pour onto the griddle.

Keep pancakes warm in a 225 degree F oven while cooking the rest.

Makes about 8 pancakes