1 cup all purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
Â½ teaspoon salt
1 egg, slightly beaten
1 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
In a large bowl, combine dry ingredients.
In another large bowl, combine the rest of the ingredients.
Fold dry ingredients into the other bowl mixing until just combined. Do not over mix or pancakes will be tough.
Preheat griddle. For best pancakes, griddle must be hot before you put batter on. I do brush on a thin coat of butter with a basting brush before putting the batter on the griddle.
Use Â¼ cup batter for each pancake for full size pancakes. I use a gravy ladle. Makes smaller pancakes, but its easier to handle and I can cook 4 at a time on my griddle pan.
Cook 3-5 minutes on each side over medium heat. Turn only once.
Gently fold in 2 cups fresh or frozen (defrosted and drained) blueberries. If blueberries are especially tart, sprinkle with 1 tablespoon sugar before mixing into batter.