A Sunday morning classic
In a bowl, sift together flour, sugar, baking powder and salt. In another bowl, beat egg with milk and melted butter. Add the liquid mixture to the dry ingredients, stirring only enough to dampen the flour. If the batter seems too thick, thin it with a little more milk. Gently fold in wild blueberries.
Pour the batter from a ladle onto a lightly buttered griddle. Cook pancakes until the underside of each begins to brown and bubbles appear on the surface. Turn the pancakes and brown on the other side.
Helpful hint- To minimize color bleeding, coat the wild blueberries with flour before mixing them into the batter.