Ohmygosh. These were just too good. This is my new all time favorite pancake recipe ever. When I say these melt in your mouth, they literally MELT IN YOUR MOUTH. Your fork will cut through them like butter. They are incredibly soft, fluffy, and full of flavor. Most basic pancake recipes are pretty tasteless besides the add-ins you put in them, but this batter - even without the blueberries - has a wonderful sweet and salty taste that seriously tastes like not only the the best pancakes you'll ever have, but the best cornbread as well. If you were to take the cornbread taste of this pancake, and put it into an actual, thicker, baked pan of cornbread, that pan of cornbread would be the bomb! I served this recipe with my buttermilk syrup (here) and it was absolutely to die for. My family all agrees that I have to make it again very soon. Aaaand I'm going to request this on my birthday. Yup...it's that special. I adapted it from a Martha Stewart recipe, and my version is one of those rare recipes where I wouldn't change anything about it.
Yield: about 4 servings (about 1 dozen 5- to 6-inch pancakes)