Yield 6-8 pancakes
1 ¼ cup AP flour, sifted
1 tablespoon baking powder
2 teaspoons white sugar
1 cup buttermilk
½ cup blueberries
1 teaspoon butter
In a large mixing bowl, sift together all dry ingredients.
In a separate large bowl, mix egg and buttermilk.
Add dry mix into egg and buttermilk, and mix thoroughly. Once mixed, add in blueberries and stir gently. Let stand one hour for best results.
In a large frying pan over medium high heat, melt butter and spread across the pan. Pour batter in as the butter begins to brown in ¼ cup volumes. Allow the base to cook, and the air bubbles to pop on the surface before flipping. Cook second side until pancakes feel firm to the touch.
Serve hot with maple syrup, butter, or fruit compote.