In Honor of National Pancake Day...

...which was yesterday, I will share with you all our most favorite pancake recipe ever. No more boxed mixes, no more flat, dull pancakes for us! This recipe was tweaked from one that appeared in Cook's Magazine using the techniques suggested by Alton Brown.

Blueberry Pancakes

1 3/4 cups buttermilk
2 cups all purpose flour
2 tbsp sugar
1/2 tsp baking soda
3 tbsp butter (unsalted)
2 tsp baking powder
1/2 tsp salt
1 egg
1 cup blueberries

Melt butter and allow to cool. Set out eggs and buttermilk and allow them to come to room temperature. Whisk together all the dry ingredients. Whisk together butter and egg until combined and then whisk into milk. Pour into dry ingredients and gently mix until JUST combined. DO NOT OVERMIX! Batter will be VERY thick. Heat skillet or griddle and spray with non-stick spray over medium heat. Use a scoop to put batter on the skillet, immediately drop 1 tbsp blueberries onto each pancake. Cook until edges are dry and bubbly and then gently flip. Cook another minute or so longer. Keep warm in oven on a plate until served.

Make sure you follow the instructions and don't try to skip stuff like whisking the egg and butter first. You know Alton is particular about this sort of thing. Also, make sure you pull out the cold things to get to room temperature first thing.

We make a triple batch for our family of six. Our boys can really pound down a pancake! Enjoy!