Pancakes for Dinner

It's been one of those weeks, and sometimes, the only remedy is pancakes.  Fluffy, buttery, steaming-hot pancakes swimming in maple syrup.  No bacon or eggs on the side -- we don't want to take away any stomach room for protein.  Just sugar and fat, please, and a handful of blueberries in the batter to make it extra sweet.

My favorite pancake recipe is from Williams-Sonoma, and Robby has made me promise that this is the recipe I'll use to make him pancakes the rest of our life.  You got it, hun.  That I can do.

One batch of this really makes enough for a huge family or small army, so I usually freeze well over half of it.  The night before I know a pancake craving will strike, I take it out of the freezer to thaw.

2 eggs -- whisk in a large bowl until frothy, then add...
2 cups AP flour, sifted
2 T sugar
2 t baking powder
1 t baking soda
1 t salt
2 1/2 cups buttermilk (1 T vinegar or lemon juice to 1 cup milk is a great substitute to know!)
4 T unsalted butter, melted
1/2 t vanilla
1/2 cup blueberries or another add-in if desired

Stir until combined, heat that griddle up, and get ready for pancake paradise!