blueberry pancakes

For the Fourth of July, my children wanted a special, patriotic breakfast.  And what is more special and patriotic than red, white, and blue pancakes?  We made some delicious blueberry pancakes, based on a recipe we found in our Cook's Illustrated Baking Book.  We also whipped up some buttermilk syrup and dyed it a lovely red (or pink) to round out the meal. 

These pancakes are amazing!

Blueberry Pancakes
based on a recipe from Cook's Illustrated Baking Book

• 2 cups flour
• 2 T. sugar
• 2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 2 cups buttermilk
•  1 large egg
• 3 T. butter, melted
• 2 t. vegetable oil
• 1 cup blueberries (fresh or frozen)

 Whisk together  dry ingredients; in a separate bowl, whisk together wet ingredients.  Combine wet and dry ingredients, folding gently until just moistened (do not overmix).  Fold in blueberries.  Cook on a griddle set to 350 degrees.