BLUEBERRY PANCAKES

1/4       cup sugar
1          cup fresh blueberries
1 1/2    cups all purpose flour
3 1/2    teaspoons baking powder
1/2       teaspoon salt
1          egg, well beaten
1          cup milk
3          tablespoons butter, melted & cooled slightly


Sprinkle 2 tablespoons of the sugar over the blueberries and let stand while you combine the remaining ingredients.

Sift the flour, then measure. Add the baking powder, salt, and the remaining sugar. Sift together or mix well with a fork.

In a separate bowl, combine the beaten egg; melted, cooled butter; and milk. Add this to the dry ingredients and stir together just enough to moisten everything. Do not over mix. Gently fold the blueberries into the batter just before cooking.

Scoop a small amount of batter onto your heated frying pan. The size of your pancakes will of course depend upon how much batter you use for each. For best results, only turn each pancake once during cooking.

Serve hot out of the pan topped with a pat of butter and warm maple syrup.

You can make thicker pancakes by decreasing the amount of milk used in the batter to as little as 3/4 of a cup. For thinner pancakes, increase the milk to up to 1 1/4 cups.