Instructions: Stir together flour, baking soda and salt in mixing bowl.

Beat eggs in separate bowl; stir in buttermilk and melted butter.

Add liquid mixture to dry ingredients, stirring just until blended. Fold in blueberries.

Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

This recipe yields about 9 (4-inch) pancakes.

Yield: 9 pancakes

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