• 1 3/4 cups – Swans Down Cake Flour
• 3 tablespoons – sugar
• 2 teaspoons – baking soda
• 1/2 teaspoon – salt
• 1 3/4 cups – buttermilk
• 2 – large eggs, lightly beaten
• 1 cup – sliced strawberries
• 1 cup – maple syrup
• 2 tablespoons – unsalted butter
• 1/2 cup – blueberries

In a medium bowl; WHISK together flour, sugar, baking soda, and salt.  Whisk in buttermilk and eggs until smooth.

HEAT griddle or a large heavy skillet, lightly spray with cooking spray.  Using a 1/4 cup measuring cup, pour batter onto griddle and scatter a few strawberry onto the batter. 

COOK pancakes, turning once, until golden about 2 minutes total.

In a medium saucepan heat maple syrup with butter and blueberries until warm. Serve pancakes with syrup. 

Makes 12 – 4 1/2 inch pancakes.