Blueberry Buttermilk Pancakes (prep. time: 1 hour to allow the batter to rest.  Makes about 12 pancakes depending on size)

3 Tb. butter, melted

2 C. flour

1 Tb. honey

2 ½ tsp. baking powder

½ tsp. baking soda

2 ½ C. buttermilk

2 eggs

Pinch of salt

2 C. blueberries

(additional butter and maple or blueberry syrup for serving)

Combine dry ingredients.  Stir in the buttermilk, eggs and honey. Mix until the batter is just blended.  Do not over-mix or you will have tough pancakes. Set the batter aside to rest for at least a half hour.  Heat griddle or fry pan.  Give the batter a little stir.  Melt a tablespoon of butter in the pan and ladle batter into pan.  Drop blueberries into the pancakes.  When the bubbles appear in the batter, flip the pancakes and cook the other side until brown.  As the pancakes come out of the pan, put them on a baking sheet in a 250 degree oven to keep warm until ready to serve with butter and syrup.