Blueberry Buttermilk Pancakes

-d rolled in flour Blend flour, salt and baking soda. In separate bowl, combine buttermilk, eggs and butter. Stir the two mixtures together just long enough to blend them, but do not overbeat. Fold in blueberries. Heat 2-3 Tbl of butter on a griddle or large skillet over medium heat. Spoon out 3-4 Tbl butter for each pancake. Cook until the bubbles that form on top begin to pop, then flip. Cook a minute or so more, then remove pancakes to heat Jane & Michael Stern's column (A Taste of America) this week featured this recipe from Al's Breakfast in Minneapolis. Their comment was "It's those pancakes that won our hearts". Hope you enjoy: plate. FROM: BARBARA PAYNE (SFNV03B) --