Maybe it's because I'm southern, but good God, pancakes are just strictly worse waffles. They're like waffles that dropped out of high school and became drug dealers instead of living up to their full potential.

Then again we love chicken and waffles down here so that probably has a lot to do with it.

Down with the pancake menace! Make breakfast great again! #waffles2016

Maybe it's because I'm southern, but good God, pancakes are just strictly worse waffles. They're like waffles that dropped out of high school and became drug dealers instead of living up to their full potential.

Then again we love chicken and waffles down here so that probably has a lot to do with it.

Down with the pancake menace! Make breakfast great again! #waffles2016

Yeah it may be a demographic thing. Here in New England there is a mix, but perhaps further up north pancakes or (flapjacks) are made for big burly strong lumberjacks. Hehe who knows, just stereotyping.

But chicken and waffles, they go together? And do you use syrup on both, or ketchup?

I feel the need to assist my fellow adventurers of Vanadiel in anyway I can to bring balance wherever it is needed so........ I shall post this awesome recipe for homemade Blueberry Pancakes because ..... who the hell doesn't like blueberry pancakes??!!!!

Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp. baking soda
1 1/2 tsp. baking powder
2 Tbs. sugar
1/4 tsp. fine sea salt
1 3/4 cups buttermilk, or as needed
2 large eggs
3 Tbs. melted unsalted butter, plus more for serving
2 cups blueberries
Maple syrup, for serving

Directions:
Preheat an oven to 200°F. In a large bowl, sift together the flour, baking soda, baking powder, sugar and salt. In a medium bowl, whisk together the 1 3/4 cups buttermilk, the eggs and the 3 tablespoons melted butter. Pour the buttermilk mixture into the flour mixture and stir just until combined. Fold in the blueberries.

Place a griddle over high heat until hot. (To test, flick a little water onto it. It should skitter across the surface.) Lightly oil the griddle. For each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form on the surface, about 2 minutes. Flip the pancakes and cook until the bottoms are golden brown, 1 to 2 minutes more.

Transfer to a baking sheet and keep warm in the oven. Repeat until all the batter is used. If the batter begins to thicken, thin it with a bit more buttermilk. Serve the pancakes piping hot, with plenty of butter and syrup. Serves 4.

Variation: To dress up the maple syrup—and enjoy a double dose of berries—in a saucepan, gently simmer 2 cups blueberries with 1 cup maple syrup until the berries start to release their juices, about 5 minutes. ENJOY!!!!