Blueberry Buttermilk Pancakes

2 cups all-purpose flour
1/4 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
4 tablespoons melted butter or oil
2 cups buttermilk
1 1/2 cups frozen blueberries
additional water if required

Note: We think that the touch of whole wheat flour gives this pancake a wonderful texture and flavor. If you prefer a pancake without whole wheat flour, simply substitute all-purpose flour.

Mix the dry ingredients together in a large bowl.
2. Mix the egg, butter, and buttermilk together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture. Stir until moistened?some lumps will remain. Add more water to get the right consistency, if required. Do not over mix.

3. Gently stir in the blueberries, stirring only until dispersed.

4. Pour about 1/3 cup of batter onto a hot, lightly greased griddle. Cook for about two minutes on medium heat or until the edges are set and the bubbles begin to cook into open craters. Turn over and cook on the other side.
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Chris in NM

http://www.nancyskitchen.com