Blueberry Pancakes

Sift dry ingredients into a large bowl.

In another bowl, beat egg until light. Add 1 cup milk and melted butter to egg. Stir to combine.

Add wet ingredients to dry ingredients and mix until just moistened. At this point if it is too thick add the remaining ¼ cup of milk to the batter a little at a time until you reach the consistency you want. Gently fold in fresh blueberries. If you are using frozen berries, add them to the pancakes after you have poured the batter on the griddle to avoid purple batter.

Heat skillet or griddle over medium-low heat. Melt about ½ Tablespoon butter on the surface. Ladle about 1/4 cup batter into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.

Wipe out any excess butter with paper towels. Repeat with remaining butter and batter.