Blueberry Pancakes

2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

2 eggs

1 3/4 cups buttermilk

1/4 cup milk

1/2 cup to 1 cup fresh blueberries that your children picked this morning.

Heat pan on med-low heat (use a little vegetable oil in bottom if it isn’t non-stick).

Whisk dry ingredients together in medium bowl.

Whisk eggs, milk and buttermilk together in a second bowl.

Slowly add liquid ingredients into the dry ingredients. The batter will be thick and lumpy. Add blueberries. Stir until it is just mixed.

Pour 1/3 cup of batter in pan for each pancake. Flip when the top has popped its bubbles and the bottom is golden brown.

Note: If you use frozen blueberries. Mix them in with the dry ingredients rather than at the end.