Blueberry Pancakes

Blueberry Pancakes

Makes 12 (4-inch) Pancakes

3 eggs
1 cup sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 teaspoons granulated sugar
1 teaspoon light-brown sugar
½ cup buttermilk
2 tablespoons butter or margarine, melted
1 package (12 oz) thawed frozen blueberries or 1 ¼ cups fresh blueberries

In large bowl of electric mixer, at high speed, beat eggs until light and fluffy - about 2 minutes
Into eggs, sift flour with baking powder, salt, and granulated sugar.  Add brown sugar; beat until smooth.
Stir in buttermilk and butter just until combined; do not over beat.
Stir in blueberries just until combined.  Be careful not to break berries as you stir.
Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water on hot griddle; water should roll off in drops.
Use ¼ cup batter for each flapjack; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.