Buttermilk Blueberry Pancakes (adapted from Martha Stewart)
Serves:  4
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
2 eggs
3 cups buttermilk
4 tablespoons melted butter
1 cup blueberries

Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.  Add eggs, buttermilk, 4 tablespoons butter.  Whisk until just combined being careful not to overmix.  Stir in blueberries.

Heat a large heavy-bottomed skillet to 375 degrees (over medium-high heat).  Spray pan with cooking spray.  Pour about 3 tablespoons of batter in the pan (I can carefully fit 3 pancakes in my large skillet).  Before pouring the next pancake, leave 1-2 inches of room as they spread.

Pancakes will bubble on the top and look dry on the edges, about 2-3 minutes.  Flip and cook the other side an additional 1-2 minutes.  Repeat with all batter; if you notice the pancakes starting to stick, respray with additional cooking spray.