Blueberry Buttermilk Pancakes

Directions

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and blueberries.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
• Pro Tips:
  To prevent the blueberries from sinking to the bottom of the batter, you can lightly dust them with flour before folding them into the batter.
  If you prefer thinner pancakes, you can add a little more buttermilk to the batter until you reach your desired consistency.
  Adjust the cooking temperature as needed to prevent the pancakes from burning. You may need to lower the heat slightly if they’re browning too quickly.