Family-Style Buttermilk Pancakes

Ingredients
• 1 ¼ cups all-purpose flour
• 1 T sugar
• ½ t baking soda
• ½ t baking powder
• ½ t salt
• 1 cup buttermilk
• 3 T melted butter or margarine
• ½ cup dried, or 1 cup fresh or frozen, Sunset Valley Organics blueberries
Directions
1. Combine flour, sugar, baking soda, baking powder and salt in large bowl. Whisk in buttermilk, melted butter or margarine, and the egg just until dry ingredients are moistened (batter will be lumpy).
2. Add Sunset Valley Organics blueberries.
3. Heat electric griddle to 375º F or heat skillet over medium high heat: grease lightly with vegetable shortening.
4. Spoon batter onto hot griddle. Spread to 3 inch circles. Cook until edges are dry and bubbles appear over surface of pancakes, 2 minutes. Turn pancakes; cook until golden, 1 to 2 minutes more.
You can also use our blueberry spread to top off the pancakes.
Makes 13 3-inch pancakes