Blueberry buttermilk pancakes

My quest for the perfect buttermilk pancake ended with this recipe. The batter and resulting pancakes are thick and fluffy. I've substituted strawberries or chocolate chips for the blueberries and also make them plain for my kid. I use some metal cookie cutters from Ikea to make pancake hearts and stars for her (remember to butter the edges of the cutter) or if I'm feeling ambitious, a free-form pancake turtle.

Also, because they're so thick, I find I have to play with the heat a little to make sure the outsides aren't burnt and the insides are cooked. I turn the heat down a bit after flipping to avoid the dreaded "sashimi pancake".

• 1 1/3 cups all purpose flour
• 3 tablespoons sugar (I reduce this to 1 tbsp)
  
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/4 cups buttermilk (sometimes a bit more if the batter is really thick)
  
• 2 large eggs
• 2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
• 2 cups fresh blueberries
• Pure maple syrup (Ha, like Canadians would use anything else)
  

Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.

Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.