(by Kerry Cameron)
(adapted from Food & Wine)
2 c. all-purpose flour
2 T. sugar
1 t. baking powder
1 t. baking soda
1 3/4 c. plus 2 T. buttermilk
2 large eggs, at room temperature
3 T. unsalted butter, melted, plus more for cooking and serving
2 c. fresh or frozen blueberries
pure maple syrup
In a medium bowl, whisk flour, sugar, baking powder, and baking soda.
In another bowl, whisk buttermilk, eggs, and melted butter.
Add buttermilk mixture to dry ingredients, stirring just until incorporated.
Carefully fold in blueberries without crushing them.
Heat a cast-iron griddle or non-stick skillet over moderately high heat and brush lightly with butter.
Make each pancake with a rounded 1/4 cupful of batter, spreading each out slightly.
Cook until bottoms are browned, the tops are slightly set, and small bubbles appear, about 3 minutes.
Flip and cook until golden, about 1 minute more.
Serve with butter and maple syrup.
Makes about 16 pancakes.
(Read Keds, the story that accompanies this recipe.)