Blueberry Whole-Wheat Pancakes

• 1 cup buttermilk or 1 cup milk with 1 tsp lemon juice
• 2 large eggs
• 3 Tbsp unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 cup wheat germ
• 1/2 tsp salt
• 1 tsp double-acting baking powder
• 1/2 tsp baking soda
• 1 Tbsp sugar
• 1 cup picked over blueberries

In bowl whisk together buttermilk, eggs, and 3 Tbsp butter.

In another large bowl whisk together flours, wheat germ, salt, baking powder, baking soda, and sugar. Add buttermilk mixture to dry ingredients and whisk batter until combined.

Heat griddle over moderately high heat until hot enough to make drops of water scatter over its surface. Brush with melted butter. Working in batches, pour batter onto griddle in 1/2 cup scoops, sprinkle each pancake with about 2 Tbsp blueberries, and cook about 2-4 minutes each side, or until golden. Transfer cooked pancakes to heatproof platter and keep warm in a preheated 200°F. oven. Serve the pancakes with the syrup.

Makes six 6" pancakes.