Ingredients :

· 2 cups all-purpose flour
· 1/4 cup sugar
· 2-1/4 tsp. baking powder
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 2 eggs
· 2 cups buttermilk
· 1/4 cup melted unsalted butter, plus some for frying
· 1 cup blueberries, fresh or frozen (optional)

Cooking Procedures :

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside.
2. In a separate small bowl, beat the eggs with the buttermilk and melted butter.
3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes).
4. Let the batter rest for 30 minutes to 1 hour for better results.
5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low.
6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake’s edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.
7. Repeat with the remaining butter and batter.
8. Serve with a dollop of whipped cream and maple syrup.