Buttermilk Pancakes with Blueberries

As a child eating Sunday breakfast at Bob Evans I was always torn between French Toast or Blueberry Pancakes. At home I learned the secret to good pancakes is Buttermilk. I encourage every one to keep Buttermilk in the fridge, it lasts way longer than the date on the carton, for instance the one I'm using on 5/13 is dated for 2/23. You'll know when it's gone bad, it will separate and curdle. If you can't shake it back up, it's a goner.

Buttermilk Pancakes:

1 cup all purpose flour
1 tsp. Baking Soda (essential with Buttermilk baking)
1 Tbs. sugar
1 cup of Buttermilk
1 large Egg

1 cup frozen Blueberries

Combine dry ingredients, stir in Buttermilk and Egg. Over a medium heat buttered skillet pour batter for 4 inch pancakes. Sprinkle 1 heaping Tablespoon frozen Blueberries over each pancake. Wait for bubbles and flip. You want a nice golden brown on each side so keep the heat low, and lower it as you go along. Butter in between batches, don't worry about the blueberry bits in the skillet. Serve with Maple syrup or whipped cream. Makes 10 small pancakes, serves 3-4.