Recipe: Loretta's buttermilk pancakes with wild blackberries

From Tom Douglas' Seattle Kitchen

Makes 6 servings

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoons baking soda
• 1 teaspoons kosher salt
• 1 teaspoon baking powder
• 2 large eggs
• 3 1/2 cups buttermilk
• 1/2 cup (1/2 stick) unsalted butter, melted, plus more for serving
• Pure maple syrup
• 1 pint fresh blackberries

1. In
   a bowl, sift together the flour, sugar, baking soda, salt and baking
   powder. In another bowl, combine the eggs and buttermilk, then add the
   melted butter. Gradually add the wet mixture to the dry mixture,
   stirring with a wooden spoon until just smooth.
2. Heat a nonstick griddle over medium-high heat. Drop batter by the 1/2
   cupful (or, if you want to make the tiny silver dollar pancakes Loretta
   likes, drop the batter by the tablespoonful) into the hot pan and cook
   until full of bubbles and the bottom side is golden (lift the pancake
   with a spatula to check the bottom), 2 to 3 minutes. Flip and cook the
   other side, about 1 minute.

Serve these pancakes drenched with melted butter and maple syrup along with a bowl of the blackberries