Ingredients
• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 ¼ cups milk (room temperature)
• 1 large egg
• 3 tablespoons butter, melted and slightly cooled
• 1 cup fresh or frozen blueberries
Instructions
• In a large bowl, sift together flour, baking powder, sugar, and salt.
• In a separate bowl, whisk milk and egg together.
• Add melted butter to the milk mixture and stir well.
• Make a well in the dry ingredients and pour in the wet mixture.
• Mix gently until just combined; small lumps are normal.
• Let the batter rest for 5–10 minutes.
• Heat a lightly oiled non-stick pan or griddle over medium-high heat.
How to Make
• Pour about ¼ cup of batter onto the hot pan for each pancake.
• Sprinkle blueberries over the pancake while the first side cooks.
• Cook until bubbles appear and edges look set.
• Flip gently and cook the second side for 1–2 minutes until golden.
• Remove from pan and repeat with remaining batter.
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