Buttermilk Blueberry Pancakes

I made these for the kids this week for breakfast and they turned out delicious!  They are so light, fluffy and flavorful!  One trick to not getting the blueberries to bleed all over in the batter is to pour the batter on the hot griddle and then hand drop the blueberries on top of the pancake batter.

Ingredients:
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 TBSP. sugar
2 tsp. lemon juice
2 large eggs
1/2 cup buttermilk
1 1/4 cups milk
3 TBSP. melted butter
Blueberries (small...I prefer the frozen organic ones)

Directions:
Mix the dry ingredients in a bowl.   Mix the eggs, milk and buttermilk in a separate bowl.  Add the wet ingredients into the dry ingredients.  Mix until the batter is barely combined.  Add the melted butter.  The less you are able to mix the more light and fluffy they will be.

Heat a hot griddle and oil or butter the pan.  Pour pancake batter onto the griddle and sprinkle the blueberries on top.  Flip once bubbles start to form.  Serve immediately with maple syrup or this yummy buttermilk syrup.