Lemon Buttermilk Blueberry Pancakes

2 cups whole wheat pastry flour
1/4 cup cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs 
2 cups buttermilk
1/4 cup butter, melted or neutral oil
zest and juice from 2 lemons
clarified butter, ghee, butter, or neutral oil for cooking
2 cups fresh blueberries

1. Mix the flour, sugar, baking powder and soda, and salt together in a large bowl. In another bowl, beat the eggs, and then whisk in the buttermilk, oil, lemon juice and zest.
2. Add the wet ingredients to the dry ingredients and mix until combined. Don’t overmix.
3. Heat a tablespoon of oil in a large cast iron skillet over medium low heat. Scoop out 1/3 cupfuls of batter and spread in the pan. Dot the pancake with blueberries. Cook for 1-2 minutes until bubbles start to form on the top and the bottom is nicely browned when you peek underneath with a thin, metal spatula. Flip the pancakes and cook the other sides, another minute or so until browned. Transfer cooked pancakes to a pan in a warm oven. Repeat with remaining batter. Serve the pancakes with additional butter and maple syrup. Makes about 16 pancakes.