Blueberry-Buttermilk Pancakes

Breakfast frequently gets the short shrift in my household. I rarely have time for more than slightly toasted bread hastily slathered with jam during the work week and on weekends, too often I'm already out the door by ten and lunch ends up taking precedence. However, to commemorate the first glorious, genuine snowstorm of the season, I decided to make a full lazy-Saturday breakfast spread, including a nice fluffy stack of pancakes. I adapted a Martha Stewart recipe for buttermilk pancakes and made use of some blueberries chilling in the freezer, and after dousing with maple syrup, the first bite had me wishing for more lazy, snowy, breakfast-y Saturdays in the future. Hopefully January will provide.

Blueberry-Buttermilk Pancakes

Makes about 9 pancakes

*2 cups flour
*2 teaspoons baking powder
*1 teaspoon baking soda
*Pinch kosher salt
*3 tablespoons sugar
*2 eggs, lightly beaten
*3 cups buttermilk
*4 tablespoons butter, melted
*1 cup blueberries, fresh or thawed

Preheat your oven to its lowest setting, which for me is about 175 degrees. Sift the flour, baking powder, baking soda, salt, and sugar together in a large bowl. Add the eggs, buttermilk, and -most- of the melted butter, about 3 tablespoons, and whisk to combine. Don't go stir-crazy; the batter should still have lumps.

Heat a cast iron pan (or griddle) over just-south-of-medium heat. Brush the pan with a little of the melted butter, and when it is hot, ladle about 1/2- 3/4 cup of batter onto the center. Dot the disc with blueberries, and cook until bubbles are a'poppin' and the ends start to set, about 2-3 minutes. Flip carefully, and cook another 2ish minutes on the other side. Repeat with the rest of the batter, brushing the pan with more melted butter in between cycles. Place the pancakes on an oven-proof plate and pop 'em in the oven to keep warm until you've flipped all of them out. Squeeze ripples of maple over the stacks, and enjoy!