blueberry buttermilk pancakes: supping for snowmobiling.

Buttermilk blueberry pancakes. The epitome of a comforting breakfast for cold weather.
We ate blueberry buttermilk pancakes for the comfort, and meat and eggs for the protein.
We used that protein and comfort on the mountain as we went up and sledded through white, crisp powder. 
We had two friends with us. They had plenty of fun on the top of the mountain. I don't even think they really needed a snowmobile - Aaron could have carried Janelle the entire way. But the smiles on their faces epitomized the beauty of the day.
 The perfect snow day.
Blueberry Buttermilk Pancakes
(Adapted from the Food Network)

2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted butter
1/4 tsp. vanilla extract
1 cup blueberries, fresh or frozen

1. Mix the dry ingredients together.

2. Mix together the wet ingredients, without the blueberries.

3. Mix wet and dry together until the batter is lumpy -- be careful not to overmix!!

4. Heat oil or butter in a skillet over medium-high heat. Pour in 1/3 cup batter and sprinkle in a handful of blueberries. Cook until the bubbles on the top stay and the bottom is browned. Flip and cook until the other side is brown - about 2-3 minutes.

5. Pray. Eat. Enjoy powdery snow and the smiles that accompany it.