1 cup fresh blueberries (if using frozen, don't stir into batter - drop onto poured pancakes before flipping over.)
Instructions
Heat griddle on medium high. Grease generously. (I prefer shortening, but bacon grease is good too.)
In a medium bowl, combine the dry ingredients.
In a small bowl, whisk the egg, buttermilk, and milk together well. Whisk in melted butter.
Make a well in the dry ingredients and pour in the liquid ingredients, mixing just until combined. I like my batter to be fairly thick, spreading it into circles on the hot griddle with a spoon. If you prefer a thinner batter, add more milk or water until it's the desired consistency.
Spoon batter onto hot griddle. Lift and peek - when the bottom is a rich brown and the top looks a little dry and bubbly, flip the pancakes and cook until brown on both sides.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3696