Buttermilk pancakes

If you haven't yet realized -- I love pancakes. Just scroll though some old posts and see... Plus, I'm always looking for ways to use up buttermilk. This recipe is from Martha Stewart. I agree that they are the best buttermilk pancakes and that the key is to not overmix your batter. Just mix it until it's combined - lumps are OK (good, even!). I added blueberries to my pancakes and served them with warmed maple syrup. I also added a bit of whole wheat pastry flour to my mix. I cut the original recipe in half and it would serve two to three people. Give these pancakes a try the next time you are wondering what to do with that leftover buttermilk in your fridge...
 
Buttermilk pancakes
3/4 cup unbleached all-purpose flour
1/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 tablespoons sugar
1 large egg, lightly beaten
1-1/2 cups lowfat buttermilk
2 tablespoons unsalted butter, melted and slightly cooled (plus more for the griddle)
about 1/3 cup blueberries (optional)

Whisk together the flours, baking soda, baking powder, salt, and sugar in a medium bowl. Add the egg, buttermilk, and butter and whisk until just combined (not until smooth - leave some lumps).

Pour batter (about 1/4 cup at a time) onto a hot, buttered griddle. Once the pancakes set, drop some blueberries onto each one, if using. Flip when they begin to bubble and have turned golden on the underside. After the second side has turned golden, serve immediately with warm maple syrup. Repeat until all batter has been used.