Blueberry Pancakes

Ingredients

• 1 cup plus 2 tablespoons cake flour
• 1 cup all purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups whole milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus additional melted butter
• 2 1/2-pint baskets blueberries
• Maple syrup

Steps

1. In a large bowl, whisk the cake flour, all-purpose flour and next 3 ingredients. Separately whisk the milk and eggs in a medium bowl, then gradually whisk this into the dry mixture. Mix in 3 tablespoons melted butter.
2. Warm a griddle or 2 heavy large nonstick skillets over medium heat and lightly brush with additional melted butter. In batches, pour the batter by 1/4 cupfuls onto the griddle, then sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until the bottoms are brown, about 1 1/2 minutes, then turn and brown the second sides for about 1 minute. Divide among plates and serve with the syrup.