Blueberry Buttermilk Pancakes

When the weekend rolls around, my husband and I love to slow down and have a breakfast that is made up of more than cold cereal, or muffins and fruit. We love waffles and pancakes, and this recipe for blueberry pancakes is one of our favorites. I've been making this recipe for years, with and without the blueberries. Either way, the pancakes are delicious. Thawed frozen berries can be used and are wonderful, but I prefer fresh when I can get them because they are plumper and maintain their shape better for cooking. I hope you are able to slow down and enjoy breakfast with your family this weekend, blessings...

Recipe:

3 eggs
1 cup unbleached flour
3 tsps. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
2 tsps. sugar
1 tsp. light brown sugar
1/2 cup buttermilk
2 tbsps. butter, melted
1 pkg. (12 oz.) thawed frozen blueberries or 1-1/4 cups fresh blueberries
1/2 cup chopped pecans

1. In large bowl of electric mixer, at high speed, beat eggs until light and fluffy-about 2 minutes.
2. Into eggs, add flour, baking powder, salt, nutmeg and sugars; beat until smooth.
3. Stir in buttermilk and butter just until combined; do not over mix.
4. Stir in blueberries and pecans with a large spoon.
5. On a heated griddle, using 1/4 cup batter per pancake, cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with butter and maple syrup.

Yield: 12-14 pancakes
Tip: When using thawed frozen blueberries, it is helpful to drain the berries on a paper towel-lined plate while you prepare the batter so there is not excess moisture added to the batter.