Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Adjust the temperature as needed. Can also use an electric griddle with the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)

Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. Evenly sprinkle the uncooked tops of the pancakes with fresh or unthawed frozen blueberries (if using thawed blueberries, blot with a paper towel to remove any moisture). When the bottoms of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), turn over. Cook until golden brown (about 2-3 minutes) and cooked through.

Repeat with remaining batter, brushing the pan with melted butter or oil between batches.

Serve immediately with butter and maple syrup or your favorite jam. You can keep the pancakes warm by placing them directly on the wire rack, in a 175 degree F (80 degree C) oven, for about 15 minutes.

Makes about 8 - 3-inch (7.5 cm) pancakes. 

Scan for Demonstration Video