Last night before I went to bed I decided to make pancake batter because I had a lot of blueberries I needed to use before they went bad.  It was a good excuse to make Pancakes.  I've had this recipe from Cook's Illustrated (which I think I've made before) so I decided to make it again. 

Here is the recipe:

Published January 1, 1996. 
WHY THIS RECIPE WORKS:
When it comes to pancake recipes, we are definite fans of buttermilk, which adds flavor depth and its characteristic tang. After exhaustive testing with chemical leaveners, we opted for a combination of baking powder and baking soda to leaven ...(more)

SERVES 3 TO 4 (ABOUT 8 3-INCH PANCAKES)
This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.
INGREDIENTS
1cup unbleached all-purpose flour
2teaspoons granulated sugar
1/2teaspoon table salt
1/2teaspoon baking powder
1/4teaspoon baking soda
3/4cup buttermilk
1/4cup milk (plus an extra tablespoon or so if batter is too thick)
1large egg, separated
2tablespoons unsalted butter, melted
Vegetable oil (for brushing griddle)
INSTRUCTIONS
1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Mix yolk with melted butter, then stir into milk mixture. Whisk egg white in large bowl to stiff peaks. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Quickly fold egg white into batter.
2. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, spoon batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes

When the pancakes were finished I topped it with a blueberry compote I made or you can just have fresh fruit.  I also put blueberries on top of the pancakes, the uncooked side before flipping.  You can add whatever fruit or nuts or chocolate chips.  I like banana's or blueberries.  

I made my compote by melting a little butter.  Squeezing a small amount of lemon, meyer lemon (if you have it.  I added my blueberries and sautéed in butter for just a moment till glazed with butter then added a little pure maple syrup.  I poured this on top of the pancakes.  So good.

If you make this pancake recipe let me know if you like it.  We did. 

I cut up fresh cherries, I love my cherry pitter..... nectarine, and blueberries.  I squeezed some Meyer Lemon juice over my fruit and added a scant of powdered sugar to make a glaze over the fruit.  I put a dollop of yogurt on it.  It was so good.