Blueberry Griddle Cakes

Sift into large bowl:
2 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt

Warm your griddle to 350° (I use and love the Cuisinart® Griddler)

Rinse and thoroughly drain a cup of fresh blueberries (substitute other berries or delete)

Into a 2-3 cup measuring vessel (I use a pyrex model with handle)
add 3 eggs and 2 cups milk (I have good results with fat free), give a good whisk to combine.

Melt 1/4 cup butter, set aside.

Pour and mix the egg/milk mixture into the flour mixture give a couple stirs, add melted butter and berries and stir all just until combined. Do not over mix.

Brush griddle with cooking oil and ladle (about 1/3 cup) batter per cake.

Cook about 2-3 minutes until bubbles form on edges and top.

Flip and cook about another minute or until lightly golden.

Serve with syrup of your choice. These are the best I've tasted.

I lay out leftovers on cookie sheet and flash freeze for an hour or so before wrapping in plastic wrap or foil for another day.