1. Mix the dry ingredients in a bowl. Mix the eggs, milk and buttermilk in a separate bowl. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle - this will keep them from bleeding).
2. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either
a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size,
usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center
of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak
under one for doneness. When golden or darker golden brown, they are done. Note that cooking
the second side takes only about half as long as
the first side. And the second side doesn't brown as evenly as the first side. Serve immediately.
Serve with butter and maple syrup.