Step 1

In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.

Step 2

In a separate bowl, beat the eggs with the buttermilk and melted butter.

Step 3

Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.

Step 4

In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.

Step 5

When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm for mom by keeping them in a 250ºF oven.

Step 6

Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.