1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
2 tablespoons butter, melted (or use vegetable oil, if desired)
1 cup fresh or frozen blueberries – rinsed, dried and tossed in flour
Stir together flour, baking soda and salt in mixing bowl.
Beat eggs in separate bowl; stir in buttermilk and melted butter
Add liquid mixture to dry ingredients, stirring just until blended. Fold in blueberries.
Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
Makes about 9 (4-inch) pancakes.