Techniques for Slow Food Style Blueberry Pancakes

I found some of the most delicious blueberries off of Gordon Road in Wilmington, North Carolina at Davis Farms.  They have their own blueberry bushes and you get to pick your own blueberries.  They also make ice cream with their blueberries and strawberries, but that is for another post.  I wasn't sure if I was just going to eat my blueberries in the car on the short drive home or if I was going to make something wonderful with them.  Having weekend guests always gets my creative juices flowing about the spread I'll present them with when they wake up in the morning groggy from a night of frolicking and laughter.

I started with a recipe adapted from Martha Stewart’s Original Classics Cookbook
Yield: Martha says this makes 9 6-inch pancakes; I got about 16 4-inch ones, which are closer to the size I like
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (butter isn't entirely necessary but richer with the extra butter.)
1 cup blueberries, fresh or frozen and thawed (I used the blueberries from the local u-pick farm.)
1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

In fact, even though it is Wednesday, I think I'll use the leftovers and make some blueberry pancakes for myself.