Fruity Buttermilk Pancakes

2 tbsp butter melted and cooled slightly, then more for for greasing pan
3/4 cups all purpose flour
1/4 cup whole wheat flour
1 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1/4 cup milk
1 large egg
1/4 cup fruit, either blueberries or fruit cut to the size of blueberries

Stir together dry ingredients.
Mix together all wet ingredients in measuring cup: buttermilk, milk, egg, and melted butter
Pour wet ingredients into dry ingredients all at once.
Heat skillet or pan and melt butter into it.
Pour as many pancakes as will comfortably fit.
When they begin to set, top each with just a few pieces of fruit, with space between each piece.
Turn down heat so that the pancakes don’t cook too quickly.
Flip and cook completely, this will cook the fruit a bit.
Enjoy with maple syrup, real or fake, your preference.
Serve immediately, the cook will have to remain at the griddle, an unavoidable consequence of serial batches!

** This recipe is altered somewhat from Hungry Monkey, there it is “Blueberry-Buckwheat Pancakes” but I’m not quite adventurous enough to go for the buckwheat. I’ve also changed some of the proportions. But I am thrilled with this recipe nonetheless because it’s the first time that I’m able to make buttermilk pancakes better than the mix, and I’ve done it consistently. I’ve made this about 10 times using either blueberries or strawberries.