Ingredients

makes 10

　　1 3/4 cups all-purpose flour

　　3 1/2 tablespoons sugar

　　1 tablespoon baking powder

　　1/2 teaspoon coarse salt

　　1 1/2 cups buttermilk

　　2 large eggs, room temperature

　　1 teaspoon pure vanilla extract

　　1 tablespoon unsalted butter, melted, plus more, softened, for the skillet and serving

　　2 tablespoons plus 2 teaspoons vegetable oil

　　1 cup blueberries, plus more for garnish

　　Pure maple syrup, for serving

　　

Step 1

Sift together the flour, sugar, baking powder, and salt. Whisk together the buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into the flour mixture. Fold in the blueberries. Set batter aside.

　　

Step 2

Heat 1/2 teaspoon butter and 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with the remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.