Eggless Blueberry Buttermilk Pancakes

My husband had a treat waiting for him yesterday morning. Usually weekday breakfast is cold cereal, breakfast bars or his new favorite bagelfuls along with office coffee. Yesterday it was fresh blueberry (and banana) pancakes. My plan was blueberry but the banana fan had to have them. So I made a sample one, but we both liked blueberry better. And it was decadent with a generous serving of butter and maple syrup. This batter made five medium sized pancakes.

Ingredients:

1 1/4 cup AP flour

3/4 cup buttermilk

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon sugar

1 tablespoon melted butter
3/4 cup fresh blueberries

Butter for cooking

Pinch Salt

Few drops vanilla extract

Syrup of choice

Mix all the dry ingredients together. Mix the buttermilk, butter and vanilla. Pour the wet ingredients into the dry and mix gently till it is just combined. Do not over-beat as this will make flat pancakes. Heat a pan, coat with cooking spray or some butter. Pour a ladle full of batter into the pan. Top with blueberries. When bubbles start to form and you can easily lift the pancakes, flip them and cook till they are golden on the other side. Serve with syrup, on the side or poured on top.