Blueberry Buckwheat Pancakes

2 cups buttermilk
2 eggs
6 tablespoons melted butter
3/4 cup all purpose flour
3/4 cup buckwheat flour
2 teaspoons white sugar
1 teaspoon salt
2 teaspoons baking soda
1 cup blueberries

In a medium bowl, whisk together buttermilk, eggs and melted butter.

In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda.

Pour the dry ingredients into the egg mixture and stir until the two mixtures are just incorporated.

Stir in blueberries. Or do as I do and just sprinkle some blueberries onto each pancake as you cook them.

Heat griddle to medium hot and melt some butter on it or pour a little oil on it. Spoon batter on griddle to make 4-6 inch pancakes. (Here's where I sprinkle on the blueberries.) Flip the pancakes once bubbles form on them and cook for an additional 3 minutes. Serve with butter and real maple syrup and some bacon on the side. Mmmm....yummy! This recipe serves about four people.