Blueberry Pancakes

2 eggs large

1½ cups buttermilk

2 tsps. pure vanilla extract

3 Tbsps. melted butter

1½ cups all-purpose flour ¼ tsp. salt

1 tsp. cinnamon

2 tsps. baking powder ½ tsp. baking soda

2 Tbsps. sugar

1 cup blueberries Heat large skillet over medium heat. Grease pan with oil or butter. When it’s hot enough, a drop of water will skitter across surface, evaporating immediately. Whisk together flour, salt, cinnamon, baking powder, baking soda and sugar and set aside. Whisk together eggs, buttermilk and vanilla until light and foamy. Whisk in melted butter. Add dry ingredients to wet ingredients, stirring just to combine. Don’t over mix, a few lumps are fine. Batter will be thick and that’s ok. If it is too thick to pour though, thin with

1-2 tablespoons of milk. Pour batter in 1/4 cupfuls onto prepared pan. Sprinkle 1-2 tablespoons blueberries on top. Cook pancakes until bubbles start to form on top and sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown. Serve immediately with more blueberries, butter and maple syrup.