Blueberry Buttermilk Pancakes

2 cups all-purpose flour
1/4 C. sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 C. buttermilk
1/4 C. melted butter
blueberries

In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter.  Combine the dry and the wet ingredients into a lumpy batter, being careful not to overmix.
Heat some butter in a skillet over medium heat.  Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries (or pecans for Jonathon). Cook for 2-3 minutes on each side.

Salted Brown Butter Crispy Treats

Rice Krispie Treats are just about my favorite thing to eat.  This recipe takes them to a new level of awesomeness.  From the Smitten Kitchen

4 ounces (113 grams) unsalted butter, plus extra for the pan
1 10 ounce bag mini marshmallows
a heaping 1/4 teaspoon coarse sea salt
6 cups (160 grams) crispy rice cereal

Butter an 8-inch square cake pan with 2 inch sides.

In a large pot, melt butter over medium-low heat.  It will melt, then foam, then turn clear golden, and finally start to brown and smell nutty.  Stir frequently, scraping up any bits from the bottom as you do.  Don't take your eyes off the pot as, while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows.  The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and the cereal together.  Quickly spread into the prepared pan.