Thick and fluffy blueberry buttermilk pancakes. With whipped cream, fresh blueberries and peaches.
In a mixing bowl whisk or sift together flour, sugar, salt, soda, and baking powder.
Stir in beaten eggs, buttermilk, and melted butter. Mix ingredients well, but with as few as strokes as possible. Batter will be slightly lumpy.
Gently fold in blueberries.
Bake on a hot griddle until golden brown on both sides. Serve hot with a dollop of whipped cream, fresh fruit, and pure maple syrup. This recipe will make 8-12 pancakes that are 5-6-inches in diameter.