1 lightly whisked egg
2 cups of buttermilk
1 slab of butter
1 cup of fresh blue berries Maple syrup
Make a hole in the center of the flour after sifting it in a large bowl. Add buttermilk and eggs and use a fork to mix the ingredients well. Use medium temperature to heat up a large non-stick pan. Give it a layer of melted butter. Pour the portions of batter into the pan and arrange some blueberries over each surface. Cook until bubbles start appearing. Flip and keep cooking until a light golden color is achieved. Transfer the pancake to a plate and keep it under a foil so it will stay warm. Repeat cycle to make 12 pancakes. Serve with butter and maple syrup and any remaining blueberries.
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