Blueberry Buttermilk Pancakes

These are the fluffiest blueberry pancakes I've ever produced. Adapted from the Joy of Cooking.

Stir together in a large bowl:

• 1 1/2 c. all purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
  

Whisk together in a small bowl:

• 1 1/2 c. buttermilk
• 2 eggs
• 3 tbsp. brown sugar
• 1/2 tsp. vanilla
• 1/2 stick melted butter

Preheat a large skillet or griddle to medium heat. Spray with oil (I find this creates a prettier pancake than melted butter). Pour wet ingredients over dry. Stir until only slightly lumpy. As you dollop the batter into your skillet, sprinkle in your blueberries. Use as many berries per pancake as you like. Turn when bubbles form and pop, leaving empty dimples in the pancake. Serve hot with syrup and extra pats of butter, or freeze for later.

If you don't have buttermilk, no problem! Just add about 1 tbsp. vinegar or lemon juice to 1 1/2 c. milk and let sit for 5 minutes. This will create the acid you need for that tender, distinct "buttermilk" flavor.